Effect of the non-covalent and covalent interactions between proteins and mono- or di-glucoside anthocyanins on β-lactoglobulin-digestibility
Ibrahim Khalifa, José M. Lorenzo, Sneh Punia Bangar, Osama M. Morsy, Asad Nawaz, Noman Walayat, Remah Sobhy
Topics & Concepts
Covalent bondChemistryHydrolysisProtein digestibilityPeptideDigestion (alchemy)AntioxidantFood scienceStereochemistryBiochemistryChromatographyOrganic chemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition