Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins-Reference-Cited by-同舟云学术

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Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

Published:2017-04-03 Issue:2 Volume:12 Page:198-210
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Gu Luping,Peng Ning,Chang Cuihua,McClements David Julian,Su Yujie,Yang Yanjun

Funder

National 863 Plan of China

National Natural Science Foundation of China

Jiangsu province “Collaborative Innovation Center for Food safety and quality control” industry development program

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s11483-017-9476-5/fulltext.html

Reference51 articles.

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2. B. Nanditha, P. Prabhasankar, Crit. Rev. Food Sci. Nutr. 49(1), 1–27 (2008)

3. C. Jacobsen, Eur. J. Lipid Sci. Technol. 117(11), 1853–1866 (2015)

4. F. Shahidi, Y. Zhong, Chem. Soc. Rev. 39(11), 4067–4079 (2010)

5. Y. Pan, J. Zhu, H. Wang, et al., Food Chem. 103(3), 913–918 (2007)

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