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Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins by Dissociating Protein Structure and Composition |
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| Authors: | Yuanqing He Min Chen Lingling Shen Quancai Sun Pengyao Yang Rui Guo Sijia Wang Yuqing Duan Haihui Zhang Haile Ma |
| Institution: | 1.College of Food Science and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China ;2.The Laboratory Animal Research Center, Jiangsu University, Zhenjiang, 212013, China ;3.Nanjing University of Chinese Medicine, Nanjing, China ; |
| Abstract: | Food Biophysics - Bioavailability is an important indicator for evaluating the nutritional value of protein. In this study, we investigated the effect of ultrasound on improving the bioavailability... |
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