Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white.

Food Chem X · 2024 · PMC11260010 · PMID 39036479

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a decreasing trendno p-value reported

Despite this, H 0 exhibited a decreasing trend as enzyme addition increased.

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an increasing trendno p-value reported

Upon simulated gastrointestinal digestion, D-CK showed an increasing trend compared to the CK group in terms of maximum absorption intensity.

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