相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。A review on recent advances and applications of fish collagen
Fazli Subhan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals
Maria Elisa Caetano-Silva et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Structure and stability of low molecular weight collagen peptide (prepared from white carp skin) -calcium complex
Xuan Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability
Hongru Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Preparation of dextran-casein phosphopeptide conjugates, evaluation of its calcium binding capacity and digestion in vitro
Lan Jiang et al.
FOOD CHEMISTRY (2021)
Extraction Methods, Characterization and Biomedical Applications of Collagen: a Review
Omar El Blidi et al.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY (2021)
Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells
Wenmin Wu et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship
Yu Fu et al.
FOOD CHEMISTRY (2020)
Three Newly Isolated Calcium-Chelating Peptides from Tilapia Bone Collagen Hydrolysate Enhance Calcium Absorption Activity in Intestinal Caco-2 Cells
Wanwen Liao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Identification and characterization of the peptides with calcium-binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates
Liu Bingtong et al.
JOURNAL OF FOOD SCIENCE (2020)
Characterization and antioxidant properties of Manchurian walnut meal hydrolysates after calcium chelation
Shunxiang Fang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Marine collagen and its derivatives: Versatile and sustainable bio-resources for healthcare
Luca Salvatore et al.
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2020)
Mineral-chelating peptides derived from fish collagen: Preparation, bioactivity and bioavailability
Jiaqi Luo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Investigating the calcium binding characteristics of black bean protein hydrolysate
Man Wang et al.
FOOD & FUNCTION (2020)
Preparation of sheep bone collagen peptide-calcium chelate using enzymolysis-fermentation methodology and its structural characterization and stability analysis
Xueqi Wang et al.
RSC ADVANCES (2020)
Biomineralization-inspired fabrication of chitosan/calcium carbonates core-shell type composite microparticles as a drug carrier
Satoshi Tanimoto et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis
Wenmin Wu et al.
FOOD CHEMISTRY (2019)
A novel calcium-chelating peptide purified from Auxis thazard protien hydrolysate and its binding properties with calcium
Ming Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Calcium Delivery System Assembled by a Nanostructured Peptide Derived from the Sea Cucumber Ovum
Pengbo Cui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Yu Fu et al.
FOOD CHEMISTRY (2018)
Particulate nanocomposite from oyster (Crassostrea rivularis) hydrolysates via zinc chelation improves zinc solubility and peptide activity
Ziran Zhang et al.
FOOD CHEMISTRY (2018)
Bioactive Peptides from Cartilage Protein Hydrolysate of Spotless Smoothhound and Their Antioxidant Activity In Vitro
Jing Tao et al.
MARINE DRUGS (2018)
Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption
Mallory E. Walters et al.
FOODS (2018)
Preparation of cucumber seed peptide-calcium chelate by liquid state fermentation and its characterization
Xu Wang et al.
FOOD CHEMISTRY (2017)
The preparation of Fe-glycine complexes by a novel method (pulsed electric fields)
Zhi-Hong Zhang et al.
FOOD CHEMISTRY (2017)
The chelating peptide (GPAGPHGPPG) derived from Alaska pollock skin enhances calcium, zinc and iron transport in Caco-2 cells
Qianru Chen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Preparation and bioavailability of calcium-chelating peptide complex from tilapia skin hydrolysates
Jun Chen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells
Na Sun et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Bioactive peptides in beef: Endogenous generation through postmortem aging
Yu Fu et al.
MEAT SCIENCE (2017)
Formation of crystalline nanoparticles by iron binding to pentapeptide (Asp-His-Thr-Lys-Glu) from egg white hydrolysates
Na Sun et al.
FOOD & FUNCTION (2017)
Isolation and identification of calcium-chelating peptides from Pacific cod skin gelatin and their binding properties with calcium
Wenfei Wu et al.
FOOD & FUNCTION (2017)
Preparation, Identification and Antioxidant Properties of Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) Iron(II)-Oligopeptide Chelate
Huanglei Pan et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)
Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.
Lina Yu et al.
FOOD CHEMISTRY (2015)
Analysis of binding interaction of genistein and kaempferol with bovine α-lactalbumin
Fakhrossadat Mohammadi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Antioxidant study of quercetin and their metal complex and determination of stability constant by spectrophotometry method
R. Ravichandran et al.
FOOD CHEMISTRY (2014)
A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate
Lina Zhao et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate
Da Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Improvement of functional properties of ovalbumin phosphorylated by dry-heating in the presence of pyrophosphate
Lei Lv et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Isolation of a calcium-binding peptide from bovine serum protein hydrolysates
Dong-Won Choi et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability
Hirofumi Enomoto et al.
FOOD CHEMISTRY (2010)
Improvement of functional properties of whey soy protein phosphorylated by dry-heating in the presence of pyrophosphate
Can-Peng Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Ascorbic acid uptake affects ferritin, Dcytb and Nramp2 expression in Caco-2 cells
Nathalie M. Scheers et al.
EUROPEAN JOURNAL OF NUTRITION (2008)
The active site residue tyrosine 325 influences iron binding and coupling efficiency in human phenylalanine hydroxylase
FF Miranda et al.
JOURNAL OF INORGANIC BIOCHEMISTRY (2005)
分享论文
