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本文引用的文献

1
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.蛋白质营养：了解结构、消化率和生物利用率以实现最佳健康状态。
Foods. 2024 Jun 5;13(11):1771. doi: 10.3390/foods13111771.
2
Current advances for protein digestibility.蛋白质消化率的当前进展。
Front Nutr. 2024 May 30;11:1404538. doi: 10.3389/fnut.2024.1404538. eCollection 2024.
3
Next-Generation Plant-Based Foods: Challenges and Opportunities.下一代植物基食品：挑战与机遇
Annu Rev Food Sci Technol. 2024 Jun;15(1):79-101. doi: 10.1146/annurev-food-072023-034414. Epub 2024 Jun 20.

Editorial: Advancements in protein modification for enhanced digestibility.

作者信息

Shokri Sajad, Jarpa-Parra Marcela

机构信息

Department of Chemical Engineering, University of Bath, Bath, United Kingdom.

Natural Resources and Polymers Research Laboratory, Universidad Adventista de Chile, Chillán, Chile.

出版信息

Front Nutr. 2025 Apr 11;12:1603394. doi: 10.3389/fnut.2025.1603394. eCollection 2025.

DOI:10.3389/fnut.2025.1603394
PMID:40290663
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12021603/
Abstract
摘要