Determination of the iron bioavailability, conformation, and rheology of iron‐binding proteins from Tegillarca granosa
Author:
Affiliation:
1. College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13517
Reference44 articles.
1. A preliminary study on the antibacterial mechanism of Tegillarca granosa hemoglobin by derived peptides and peroxidase activity
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4. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin
5. Effect of high pressure on reduced sodium chloride surimi gels
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