2022peer-reviewed45 citations
A structural explanation for protein digestibility changes in different food matrices
Jiahui Chen, Qianni Gao, Xing Zhang, Anthony Pius Bassey, Xianming Zeng, Guanghong Zhou +1 more
Food Hydrocolloids
Concepts
OvalbuminPepsinChemistryNanocrystalline materialDigestion (alchemy)Food proteinMyoglobinFood science