A structural explanation for protein digestibility changes in different food matrices
Jiahui Chen, Qianni Gao, Xing Zhang, Anthony Pius Bassey, Xianming Zeng, Guanghong Zhou, Xinglian Xu
Topics & Concepts
OvalbuminPepsinChemistryNanocrystalline materialDigestion (alchemy)Food proteinMyoglobinFood scienceProtein structureBiophysicsChromatographyCrystallographyBiochemistryEnzymeBiologyAntigenGeneticsProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties