The preparation of food-derived peptides for calcium delivery: formation routes, binding mechanisms and strategies to enhance biofunctionality

作者：Di Tian, Qiong Shao, Kexian Chen, Shengqian Sun, Huimin Yang, Yue Zhang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145124 · 被引用次数：11 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems、Insect Utilization and Effects