Structural and functional characterization of legume seed ferritin concentrates-Reference-Cited by-同舟云学术

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Structural and functional characterization of legume seed ferritin concentrates

Published:2018-01-04 Issue:3 Volume:42 Page:e12498
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Gesinde Folashade A.¹,Udechukwu Maryann Chinonye¹,Aluko Rotimi E.¹^ORCID

Affiliation:

1. Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2

Funder

Manitoba Agri-Food Research and Development Initiative (ARDI)

Advanced Orthomolecular Research Inc. (Calgary, AB, Canada)

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12498/fullpdf

Reference35 articles.

1. Polypeptide composition and functional properties of African yam bean seed (Sphenostylis sternocarpa) albumin, globulin and protein concentrate;Ajibola;Food Hydrocolloids,2016

2. Purified ferritin and soybean meal can be sources of iron for treating iron deficiency in rats;Beard;The Journal of Nutrition,1996

3. Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells;Bejjani;World Journal of Gastroenterology,2007

4. On the use of ultracentrifugal devices for sedimented solute NMR;Bertini;Journal of Biomolecular NMR,2012

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1. Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules;Journal of the American Oil Chemists' Society;2024-06-18

2. Protein-Based Nanocarriers;SpringerBriefs in Food, Health, and Nutrition;2024

3. Absorption of iron from Tegillarca granosa using an in vitro simulated digestion and Caco ‐2/ HepG2 co‐culture system;Journal of the Science of Food and Agriculture;2022-10-03

4. Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects;Nutrients;2022-03-11

5. The development of natural and designed protein nanocages for encapsulation and delivery of active compounds;Food Hydrocolloids;2021-12

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