Exploration of iron-binding mode, digestion Kinetics, and iron absorption behavior of Antarctic Krill–derived heptapeptide–iron complex

Iron supplementation and iron-fortified foods: a review

(2021) Yaxing Man et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Egg-White-Derived Antioxidant Peptide as an Efficient Nanocarrier for Zinc Delivery through the Gastrointestinal System

(2020) Di Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract

(2020) Tongtong Wang et al.   Food Bioscience

The effect of proteolytic enzymes and pH on GII.4 norovirus, during both interactions and non-interaction with Histo-Blood Group Antigens

(2020) Manon Chassaing et al.   Scientific Reports

Novel Zn-Binding Peptide Isolated from Soy Protein Hydrolysates: Purification, Structure, and Digestion

(2020) Suyin Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrolysis and Transport of Egg White-Derived Peptides in Caco-2 Cell Monolayers and Everted Rat Sacs

(2019) Liying Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrophilic Food-Borne Nanoparticles from Beef Broth as Novel Nanocarriers for Zinc

(2019) Jiaxin Geng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synthesis of Fe–Ni/graphene oxide composite and its highly efficient removal of uranium(VI) from aqueous solution

(2019) Qi Zhang et al.   JOURNAL OF CLEANER PRODUCTION

Calcium Delivery System Assembled by a Nanostructured Peptide Derived from the Sea Cucumber Ovum

(2019) Pengbo Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anticoagulant Decapeptide Interacts with Thrombin at the Active Site and Exosite-I

(2019) Hanxiong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying

(2019) Khashayar Sarabandi et al.   FOOD CHEMISTRY

Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review

(2018) Julia Bechaux et al.   FOOD CHEMISTRY

Particulate nanocomposite from oyster ( Crassostrea rivularis ) hydrolysates via zinc chelation improves zinc solubility and peptide activity

(2018) Ziran Zhang et al.   FOOD CHEMISTRY

Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes

(2018) Maria Elisa Caetano-Silva et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Improved electrochemical performance of Fe-N-C catalysts through ionic liquid modification in alkaline media

(2018) Ioanna Martinaiou et al.   JOURNAL OF POWER SOURCES

Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin

(2018) Shuang Cong et al.   Food & Function

In vitro digestion profile and calcium absorption studies of a sea cucumber ovum derived heptapeptide–calcium complex

(2018) Pengbo Cui et al.   Food & Function

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

(2018) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Preparation of cucumber seed peptide-calcium chelate by liquid state fermentation and its characterization

(2017) Xu Wang et al.   FOOD CHEMISTRY

Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber ( Stichopus japonicus ) ovum hydrolysates

(2017) Na Sun et al.   FOOD CHEMISTRY

Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds

(2017) Maria Elisa Caetano-Silva et al.   FOOD RESEARCH INTERNATIONAL

An Exploration of the Calcium-Binding Mode of Egg White Peptide, Asp-His-Thr-Lys-Glu, and In Vitro Calcium Absorption Studies of Peptide–Calcium Complex

(2017) Na Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of a magnetic N-Fe/AC catalyst for aqueous pharmaceutical treatment in heterogeneous sonication system

(2017) Nan Zhang et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Identification of iron-chelating peptides from Pacific cod skin gelatin and the possible binding mode

(2017) Wenfei Wu et al.   Journal of Functional Foods

Formation of crystalline nanoparticles by iron binding to pentapeptide (Asp-His-Thr-Lys-Glu) from egg white hydrolysates

(2017) Na Sun et al.   Food & Function

Non-Heme Iron Loading Capacities of Anchovy (Engraulis japonicus) Meat Fractions under Simulated Gastrointestinal Digestion

(2016) Liang Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Iron deficiency anaemia

(2016) Anthony Lopez et al.   LANCET

Biophysical and in vitro absorption studies of iron chelating peptide from barley proteins

(2016) Ewelina Eckert et al.   Journal of Functional Foods

The role of iron in peroxidation of PUFA: Effect of pH and chelators

(2015) Revilija Mozuraityte et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

(2015) Yupeng Han et al.   FOOD CHEMISTRY

Hydrophobicity exerts different effects on bioavailability and stability of antioxidant peptide fractions from casein during simulated gastrointestinal digestion and Caco-2 cell absorption

(2015) Ningning Xie et al.   FOOD RESEARCH INTERNATIONAL

Characterization of iron-binding phosphopeptide released by gastrointestinal digestion of egg white

(2015) Ravindranadh Palika et al.   FOOD RESEARCH INTERNATIONAL

Iron-Binding Capacity of Defatted Rice Bran Hydrolysate and Bioavailability of Iron in Caco-2 Cells

(2015) Lian-Chee Foong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities

(2015) Ian B. O’Loughlin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Desalted Duck Egg White Peptides: Promotion of Calcium Uptake and Structure Characterization

(2015) Tao Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Safety assessment of chronic oral exposure to iron oxide nanoparticles

(2015) Susana Chamorro et al.   NANOTECHNOLOGY

Calcium bioaccessibility and uptake by human intestinal like cells following in vitro digestion of casein phosphopeptide–calcium aggregates

(2015) Silvia Perego et al.   Food & Function

A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate

(2014) Lina Zhao et al.   Journal of Functional Foods

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Molecular Modeling of Peroxidase and Polyphenol Oxidase: Substrate Specificity and Active Site Comparison

(2010) Prontipa Nokthai et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Formation, Structure, and EPR Detection of a High Spin FeIV—Oxo Species Derived from Either an FeIII—Oxo or FeIII—OH Complex

(2010) David C. Lacy et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Identification and Characteristics of Iron-Chelating Peptides from Soybean Protein Hydrolysates Using IMAC-Fe3+

(2009) Ying Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Infrared spectroscopic study of the metal-coordination structures of calcium-binding proteins

(2008) Masayuki Nara et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Purification of an iron-binding nona-peptide from hydrolysates of porcine blood plasma protein

(2008) Seung-Hwan Lee et al.   PROCESS BIOCHEMISTRY