Desalination of duck egg white by biocoagulation to obtain peptide‐ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro-Reference-Cited by-同舟云学术

Desalination of duck egg white by biocoagulation to obtain peptide‐ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro

Published:2021-09-14 Issue:10 Volume:86 Page:4678-4690
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shi Qiang¹,Wei Meijuan¹²,Chen Hongbing¹³^ORCID,Gao Jinyan²,Tong Ping¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang People's Republic of China

2. School of Food Science & Technology Nanchang University Nanchang People's Republic of China

3. Jiangxi‐OAI Joint Research Institute Nanchang University Nanchang People's Republic of China

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15902

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4. Phosphorylation and Coordination Bond of Mineral Inhibit the Hydrolysis of the β-Casein (1−25) Peptide by Intestinal Brush-Border Membrane Enzymes

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb A.;Nature Protocols,2019

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