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Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future

Hui Hong1, Hongbing Fan2, Meram Chalamaiah2

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.

Food Chemistry
|August 6, 2019
PubMed

Keywords:
Collagen peptidesCross-linksHydrolysatesHydroxyproline

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