A structural explanation for protein digestibility changes in different food matrices

Food Hydrocolloids, vol. 136, pp. 108281

Authors 7

1. Jiahui Chen

   Nanjing Agricultural University

   Affiliation as printed

   Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

2. Qianni Gao

   Nanjing Agricultural University

   Affiliation as printed

   Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

3. Xing Zhang Aachen Department of Orthopedics, Trauma and Reconstructive Surgery

   RWTH Aachen University

   Affiliation as printed

   Department of Orthopedics, Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen, 52074, Germany

4. Anthony Pius Bassey

   Nanjing Agricultural University

   Affiliation as printed

   Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

5. Xianming Zeng

   Nanjing Agricultural University

   Affiliation as printed

   Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

6. Guanghong Zhou

   Nanjing Agricultural University

   Affiliation as printed

   Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

7. Xinglian Xu corresponding

   Nanjing Agricultural University

   Affiliation as printed

   Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China