Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates-Reference-Cited by-同舟云学术

Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates

Published:2023-03 Issue: Volume:405 Page:134788
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

El Hajj Sarah,Irankunda Rachel,Camaño Echavarría Jairo Andrés,Arnoux Philippe,Paris Cédric,Stefan Loic,Gaucher Caroline,Boschi-Muller Sandrine,Canabady-Rochelle Laetitia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

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3. The Science of Soy: What Do We Really Know?;Barrett;Environmental Health Perspectives,2006

4. Chemical Composition, Affinity for Calcium, and Related Properties of the Vitamin D Dependent Calcium-Binding Protein;Bredderman;ACS Publications,1974

5. Determination of reducing power and chelating ability of antioxidant peptides: Revisited Methods;Canabady-Rochelle;Food Chemistry,2015

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