Anti-Diabetic Properties of Hydrolysates from Egg White Proteins Using Immobilized Enzymes Followed by in vitro Gastrointestinal Digestion

TY - JOUR

T1 - Anti-Diabetic Properties of Hydrolysates from Egg White Proteins Using Immobilized Enzymes Followed by in vitro Gastrointestinal Digestion

AU - Gazme, Behzad

AU - Udenigwe, Chibuike C.

AU - Rezaei, Karamatollah

N1 - Funding Information: The authors would like to acknowledge the assistance provided by the Research Council of the College of Agriculture and Natural Resources in the University of Tehran. Laboratory analyses were carried out in the University of Ottawa and financially supported by the Natural Sciences and Research Council of Canada (NSERC; RGPIN-2018-06839) and Faculty of Health Sciences of the University of Ottawa. Publisher Copyright: © (publication year), (publisher). All rights reserved.

PY - 2020/8

Y1 - 2020/8

UR - http://www.scopus.com/inward/record.url?scp=85096309105&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85096309105&partnerID=8YFLogxK

U2 - 10.22037/afb.v7i4.30219

DO - 10.22037/afb.v7i4.30219

M3 - Article

AN - SCOPUS:85096309105

SN - 2345-5357

VL - 7

SP - 235

JO - Applied Food Biotechnology

JF - Applied Food Biotechnology

IS - 4

ER -