Work

Structural characteristics, processing stability, and antioxidant activity of peptide-zinc chelates from pumpkin seed protein hydrolysates

Year: 2026

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.151722

Authors: Menglu Liu, Liu Rong, Suqi Yang, Weitong Shu, Ziqi Chen, Songyu Wang, Yulan Du, Qiang Zhao

Institution: Nanchang University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: green

Funders: National Natural Science Foundation of China, Natural Science Foundation of Jiangxi Province

OpenAlex ID: W7223216063

FWCI:

Cites: 59

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Related to: 10