Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate-Reference-Cited by-同舟云学术

Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate

Published:2018-04 Issue: Volume:79 Page:78-84
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Quarto Maria,Nitride Chiara,Ferranti Pasquale,Mauriello Rosalba,Garro Giuseppina,Di Stasio Michele,Volpe Maria Grazia,Ferrazzano Gianmaria Fabrizio,Chianese Lina

Funder

PRIN MIUR

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

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3. Sequential release of milk protein–derived bioactive peptides in the jejunum in healthy humans;Boutrou;American Journal of Clinical Nutrition,2013

4. Identification of casein peptides in plasma of subjects after a cheese-enriched diet;Caira;Food Research International,2016

5. Remineralization of enamel subsurface lesions by chewing gum with added calcium;Cai;Journal of Dentistry,2009

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