Food Science and Technology
First principles modelling of the ion binding capacity of finger millet
W. C. M. Yong, A. Devi, et al.
This groundbreaking study explores the fascinating interactions between potassium, calcium, and zinc ions with arabinoxylan in finger millet, revealing insights into ion bioavailability. Conducted by Wei Cong Matthew Yong, Apramita Devi, Tsair-Fuh Lin, and Helen F. Chappell, the research highlights the importance of glucuronic acid residues in stabilizing these complexes. A must-listen for those interested in nutritional science and climate resilience!
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