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

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

Characterization of sea cucumber (stichopus japonicus ) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

(2017) Na Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity improvement of identified pine nut peptides by pulsed electric field (PEF) and the mechanism exploration

(2017) Songyi Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

(2017) Yan Jin 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

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

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

Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities

(2015) Jingbo Liu et al.   FOOD CHEMISTRY

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

(2015) Ravindranadh Palika et al.   FOOD RESEARCH INTERNATIONAL

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

Accurate secondary structure prediction and fold recognition for circular dichroism spectroscopy

(2015) András Micsonai et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Enhancement of solubility, antioxidant ability and bioavailability of taxifolin nanoparticles by liquid antisolvent precipitation technique

(2014) Yuangang Zu et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

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

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

Effects of heme iron enriched peptide on iron deficiency anemia in rats

(2013) Ning Tang et al.   Food & Function

Global, regional, and national trends in haemoglobin concentration and prevalence of total and severe anaemia in children and pregnant and non-pregnant women for 1995–2011: a systematic analysis of population-representative data

(2013) Gretchen A Stevens et al.   Lancet Global Health

Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

(2012) Janet Carrasco-Castilla et al.   FOOD CHEMISTRY

Iron-chelating activity of chickpea protein hydrolysate peptides

(2012) Cristina Torres-Fuentes 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

Regulation of iron transport and the role of transferrin

(2011) Konstantinos Gkouvatsos et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

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

Iron bioavailability and dietary reference values

(2010) Richard Hurrell et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Circular Dichroism Techniques: Biomolecular and Nanostructural Analyses- A Review

(2009) Bijan Ranjbar et al.   Chemical Biology & Drug Design

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

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