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1.
Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins.
J Agric Food Chem
; 70(21): 6519-6529, 2022 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35593881
2.
Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies.
Foods
; 11(15)2022 Aug 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-35954065
3.
Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion.
Food Chem
; 345: 128783, 2021 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-33316714
4.
ß-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility.
J Agric Food Chem
; 69(36): 10630-10637, 2021 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34473491
5.
Peptide-Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency.
Foods
; 9(10)2020 Oct 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33023157
6.
Enzymatic release of dipeptidyl peptidase-4 inhibitors (gliptins) from pigeon pea (Cajanus cajan) nutrient reservoir proteins: In silico and in vitro assessments.
J Food Biochem
; 43(12): e13071, 2019 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-31576595
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