Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions-Reference-Cited by-同舟云学术

Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditions

Published:2022-11-29 Issue:1 Volume:88 Page:477-490
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Yan¹,Shi Panqi¹,Zheng Yajun¹^ORCID,Guo Min¹,Zhuang Yongliang²^ORCID,Huo Xinyu¹

Affiliation:

1. Food Science CollegeShanxi Normal University TaiyuanChina

2. Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16384

Reference31 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

3. Chicken foot broth byproduct: A new source for highly effective peptide-calcium chelate

4. Foxtail millet prolamin as an effective encapsulant deliver curcumin by fabricating caseinate stabilized composite nanoparticles

5. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

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