Calcium-chelating improved zein peptide stability, cellular uptake, and bioactivity by influencing the structural characterization

Preparation and characterization of iron-chelating peptides from whey protein: an alternative approach for chemical iron fortification

(2021) Athira S. Bimlesh Mann et al.   FOOD RESEARCH INTERNATIONAL

Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability

(2021) Hongru Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

(2021) Shanting Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation, characterization and biological activities of egg white peptides-calcium chelate

(2021) Wen Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity

(2021) Jiaqi Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-Assisted Multi-Enzymatic System for the Preparation of ACE Inhibitory Peptides with Low Bitterness from Corn Gluten Meal

(2021) Shanfen Huang et al.   Processes

Characterization and antioxidant properties of Manchurian walnut meal hydrolysates after calcium chelation

(2020) Shunxiang Fang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure and stability of low molecular weight collagen peptide (prepared from white carp skin) -calcium complex

(2020) Xuan Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Arichaya Malison et al.   FOOD CHEMISTRY

Calcium binding to herring egg phosphopeptides: Binding characteristics, conformational structure and intermolecular forces

(2019) Na Sun et al.   FOOD CHEMISTRY

Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property

(2019) Mohammad Rezaul Islam Shishir et al.   FOOD HYDROCOLLOIDS

The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities

(2019) Dandan Liu 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

Novel Calcium-Chelating Peptides from Octopus Scraps and their Corresponding Calcium Bioavailability

(2018) Jinhong Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Peptide binding to metal oxide nanoparticles

(2017) S. P. Schwaminger et al.   FARADAY DISCUSSIONS

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

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

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

Peptide binding to metal oxide nanoparticles

(2017) S. P. Schwaminger et al.   FARADAY DISCUSSIONS

Preparation, Identification and Antioxidant Properties of Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) Oligopeptide-Chelated Ferrous Iron

(2016) Huanglei Pan et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Effects of Calcium-Binding Peptide from Tilapia Scale Protein Hydrolysates on Calcium Absorption in Caco-2 Cells

(2016) Yuan Lu et al.   Journal of Aquatic Food Product Technology

Food protein-derived calcium chelating peptides: A review

(2016) Na Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC–MS/MS

(2015) Maria Elisa Caetano-Silva et al.   FOOD RESEARCH INTERNATIONAL

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

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

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex

(2013) Feng-Ru Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of Cu2+ and Zn2+ on the Aβ42 peptide aggregation and cellular toxicity

(2013) Anuj K. Sharma et al.   Metallomics

Coordination to divalent cations by calcium-binding proteins studied by FTIR spectroscopy

(2012) Masayuki Nara et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

(2012) Marija Stojadinovic et al.   FOOD CHEMISTRY

Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein

(2012) Haohao Wu et al.   FOOD RESEARCH INTERNATIONAL

Synthesis, spectrochemical characterisation and catalytic activity of transition metal complexes derived from Schiff base modified chitosan

(2012) R. Antony et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

(2011) Comfort F. Ajibola et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Pilot-scale production of low molecular weight peptides from corn wet milling byproducts and the antihypertensive effects in vivo and in vitro

(2010) Feng Lin et al.   FOOD CHEMISTRY

Antioxidant activities of polysaccharides from Hyriopsis cumingii

(2009) Deliang Qiao et al.   CARBOHYDRATE POLYMERS

Complexation of Al(III) with reduced glutathione in acidic aqueous solutions

(2008) Xianlong Wang et al.   JOURNAL OF INORGANIC BIOCHEMISTRY