In vitro gastrointestinal digestibility and peptidomic analysis of frankfurters as influenced by different forms of κ-carrageenan-Reference-Cited by-同舟云学术

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In vitro gastrointestinal digestibility and peptidomic analysis of frankfurters as influenced by different forms of κ-carrageenan

Published:2023-12 Issue:2 Volume:1 Page:100017
ISSN:2949-7981
Container-title:Agriculture Communications
language:en
Short-container-title:Agriculture Communications

Author:

Li Xin,Xu Yining,Kong Baohua,Sun Fangda,Liu Haotian,Zhang Hongwei,Liu Qian,Cao Chuanai

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Elsevier BV

Reference38 articles.

1. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloid,2022

2. Meat nutritional composition and nutritive role in the human diet;Pereira;Meat Sci,2013

3. Bioactive peptides in animal food products;Albenzio;Foods,2017

4. Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods;Lee;J Funct Foods,2016

5. Microstructure and protein digestibility of beef: the effect of cooking conditions as used in stews and curries;Kaur;LWT-Food Sci Technol,2014

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