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

Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis

(2019) Wenmin Wu et al.   FOOD CHEMISTRY

A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium

(2019) Ming Chen et al.   Journal of Functional Foods

Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

(2018) Li Wang et al.   FOOD CHEMISTRY

A novel calcium-binding peptide from Antarctic krill protein hydrolysates and identification of binding sites of calcium-peptide complex

(2018) Hu Hou 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

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices

(2018) Yabin Feng et al.   FOOD CHEMISTRY

Improving the extraction of l -phenylalanine by the use of ionic liquids as adjuvants in aqueous biphasic systems

(2018) Hongpeng Yang et al.   FOOD CHEMISTRY

Effects of slit divergent ultrasound and enzymatic treatment on the structure and antioxidant activity of arrowhead protein

(2018) Chaoting Wen et al.   ULTRASONICS SONOCHEMISTRY

Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate

(2018) Siriporn Budseekoad et al.   Journal of Functional Foods

Purification and characterization of a novel calcium-biding decapeptide from Pacific cod (Gadus Macrocephalus) bone: Molecular properties and calcium chelating modes

(2018) Kai Zhang et al.   Journal of Functional Foods

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

(2017) Xu Wang et al.   FOOD CHEMISTRY

Preparation and bioavailability of calcium-chelating peptide complex from tilapia skin hydrolysates

(2017) Jun Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food protein-derived calcium chelating peptides: A review

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

Mechanism study of dual-frequency ultrasound assisted enzymolysis on rapeseed protein by immobilized Alcalase

(2016) Bei Wang et al.   ULTRASONICS SONOCHEMISTRY

Degradation and antioxidant activities of peptides and zinc–peptide complexes during in vitro gastrointestinal digestion

(2015) Chan Wang et al.   FOOD CHEMISTRY

Antioxidant peptides from corn gluten meal: Orthogonal design evaluation

(2015) Cunshan Zhou et al.   FOOD CHEMISTRY

Zn(II) chelating with peptides found in sesame protein hydrolysates: Identification of the binding sites of complexes

(2014) Chan Wang et al.   FOOD CHEMISTRY

Novel Peptide with a Specific Calcium-Binding Capacity from Whey Protein Hydrolysate and the Possible Chelating Mode

(2014) Lina Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement

(2014) Lidong Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

(2012) Weizheng Sun et al.   Food and Bioprocess Technology

Characterization of the Complex of Human-like Collagen with Calcium

(2011) Yuanyuan Yu et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Preparation and characteristics of yak casein hydrolysate-iron complex

(2011) Xu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt

(2007) Gurmeet Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY