Effects of Phytase-Assisted Processing Method on Physicochemical and Functional Properties of Soy Protein Isolate
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503952s
Reference50 articles.
1. Dietary roles of phytate and phytase in human nutrition: A review
2. Absorption of Zinc from Soy Protein Meals in Humans
3. Effect of Phytate:Zinc Molar Ratio and Isolated Soybean Protein on Zinc Bioavailability
4. Minerals and phytic acid interactions: is it a real problem for human nutrition?
5. Phytate and zinc bioavailability
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