Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts

Author:

Djuardi Anwika Utami Putri,Yuliana Nancy Dewi,Ogawa Masahiro,Akazawa Takashi,Suhartono Maggy Thenawidjaja

Funder

IPB-Kagawa University researcher

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

1. Abu-Salem FM, Mahmoud MH, El-Kalyoub MH, Gibriel AY, Abou-Arab A (2013) Characterization of antioxidant peptides of soybean protein hydrolysate. World Acad Sci Eng Technol 79:249–253

2. Aewsiri T, Benjakul S, Visessanguan W, Wierenga PA, Gruppen H (2013) Emulsifying property and antioxidative activity of cuttlefish skin gelatin modified with oxidized linoleic acid and oxidized tannic acid. Food Bioprocess Technol 6(4):870–881

3. Babji AS, Fatimah S, Ghassem M, Abolhassani Y (2010) Protein quality of selected edible animal and plant protein sources using rat bio-assay. Int Food Res J 17(2):303–308

4. Baboota S, Shakeel F, Ahuja A, Ali J, Shafiq S (2007) Design development and evaluation of novel nanoemulsion formulations for transdermal potential of celecoxib. Acta Pharm 57:315–332. https://doi.org/10.2478/v10007-007-0025-5

5. Bate-Smith EC, Swain T (1962) Flavonoid compounds. In: Mason HS, Florkin AM (eds) Comparative biochemistry, vol 3A. Academic Pres, Cambridge

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