Increasing the stewing temperature promoted digestion and absorption of edible bird's nest glycoprotein
The results of the present study suggested that sialylated glycopeptides from digestion of edible bird's nest were absorbed, and increasing the stewing temperature promoted their absorption because of the increased production of small fragments. © 2026 Society of Chemical Industry.
Authors
- Yanqun Fan (ORCID: https://orcid.org/0000-0002-8698-464X)
- Xuncai Liu (ORCID: https://orcid.org/0000-0003-4483-8529)
- C. Y. Liu
- Lingfei Xu
- Liping Ren
- Xiuting Hu
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-02-18
- DOI
- https://doi.org/10.1002/jsfa.70528
- Primary Topic
- Identification and Quantification in Food
- Type
- article
- Field-Weighted Citation Impact
- 0.00