Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system
Author:
Funder
Beijing Forestry University Sci-Tech innovation Project
National Innovation Training program for college students
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05768-2.pdf
Reference37 articles.
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2. Al-Shabib NA, Khan JM, Malik A, Tabish Rehman M, AlAjmi MF, Husain FM, Hisamuddin M, Altwaijry N (2020) Molecular interaction of tea catechin with bovine β-lactoglobulin: A spectroscopic and in silico studies. Saudi Pharm J 28(3):238–245. https://doi.org/10.1016/j.jsps.2020.01.002
3. Beveridge T, Toma SJ, Nakai S (1974) Determination of SH- and SS-groups in some food proteins using Ellman’s reagenT. J Food Sci 39(1):49–51. https://doi.org/10.1111/j.1365-2621.1974.tb00984.x
4. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181(4617):1199–1200. https://doi.org/10.1038/1811199a0
5. Chang R, Liu B, Wang Q, Zhang J, Yuan F, Zhang H, Chen S, Liang S, Li Y (2022) The encapsulation of lycopene with α-lactalbumin nanotubes to enhance their anti-oxidant activity, viscosity and colloidal stability in dairy drink. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2022.107792
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