ArticleFoods (Basel, Switzerland)2023
Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
6 citing papers in PubMed.
- Oyster Peptide-Ferrous Chelate Preparation Optimization Structural Characteristics and Enhanced Bioavailability.Foods (Basel, Switzerland) · 2026Article
- Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells.Food chemistry: X · 2025Article
- Preparation, Characterization, and In Vitro Stability Analysis of Deer Sinew Peptide-Zinc Chelate.Foods (Basel, Switzerland) · 2025Article
- Novel Insights Into Peptide-Calcium Chelates FromFood science & nutrition · 2025Article
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Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
To reduce grievous ecological environment pollution and protein resource waste during mung bean starch production, mung bean peptides-calcium chelate (MBP-Ca) was synthesized as a novel and efficient calcium supplement. Under the optimal conditions (pH = 6, temperature = 45 °C, mass ratio of mung bean peptides (MBP)/CaCl
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Registered trials
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