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.
Abstract
摘要
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Editorial: Advancements in protein modification for enhanced digestibility.
Front Nutr. 2025 Apr 11;12:1603394. doi: 10.3389/fnut.2025.1603394. eCollection 2025.
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本文引用的文献
1
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.
Foods. 2024 Jun 5;13(11):1771. doi: 10.3390/foods13111771.
2
Current advances for protein digestibility.
Front Nutr. 2024 May 30;11:1404538. doi: 10.3389/fnut.2024.1404538. eCollection 2024.
3
Next-Generation Plant-Based Foods: Challenges and Opportunities.
Annu Rev Food Sci Technol. 2024 Jun;15(1):79-101. doi: 10.1146/annurev-food-072023-034414. Epub 2024 Jun 20.
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