ArticleCurrent research in food science2022
Characteristics and osteogenic mechanism of glycosylated peptides-calcium chelate.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Oyster Peptide-Ferrous Chelate Preparation Optimization Structural Characteristics and Enhanced Bioavailability.Foods (Basel, Switzerland) · 2026Article
- Food-derived protein-based calcium chelates: digestive stability, intestinal transport, and bone-related functions.Frontiers in nutrition · 2026Review
- Fabrication of Fructooligosaccharide-Food science & nutrition · 2026Article
- A cross-sectional study comparing machine learning and logistic regression techniques for predicting osteoporosis in a group at high risk of cardiovascular disease among old adults.BMC geriatrics · 2025Article
- Novel Insights Into Peptide-Calcium Chelates FromFood science & nutrition · 2025Article
- Novel Ca-Chelating Peptides from Protein Hydrolysate of Antarctic Krill (Marine drugs · 2023Article
- Preparation, characterization, and property evaluation ofFrontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
Finding effective practical components to promote bone mineralization from the diet has become an effective method to regulate bone mass. In this study, peptides-calcium chelate derived from Crimson Snapper scales protein hydrolysates (CSPHs), and xylooligosaccharide (XOS)-peptides-calcium chelate prepared by transglutaminase (TGase) pathway, named CSPHs-Ca and XOS-CSPHs-Ca-TG, were used to explore the effects of glycosylation on their structural properties and osteogenic activity
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