Effects of cross-linking of rice protein with ferulic acid on digestion and absorption of ferulic acid-Reference-Cited by-同舟云学术

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Effects of cross-linking of rice protein with ferulic acid on digestion and absorption of ferulic acid

Published:2023-04-03 Issue:3 Volume:74 Page:313-326
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Ling Xiao¹,Zhang Jiajia¹,Teng Jianwen¹,Huang Li¹,Xia Ning¹

Affiliation:

1. College of Light Industry and Food Engineering, Guangxi University, Nanning, PR China

Funder

Chinese National Natural Science Foundation of China

Important Science and Technology Special Project Fund of Guangxi Province, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2023.2199178

Reference46 articles.

1. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers

2. Investigation of the Effects of Some Phenolic Compounds on the Activities of Glucose-6-Phosphate Dehydrogenase and 6-Phosphogluconate Dehydrogenase from Human Erythrocytes

3. The composition, extraction, functionality and applications of rice proteins: A review

4. Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels

5. Polyphenol content and antioxidant capacity in organic and conventional plant foods

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