A review of protein-phenolic acid interaction: reaction mechanisms and applications-Reference-Cited by-同舟云学术

A review of protein-phenolic acid interaction: reaction mechanisms and applications

Published:2022-10-12 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Masoumi Behzad¹²^ORCID,Tabibiazar Mahnaz²,Golchinfar Zahra¹²,Mohammadifar Mohammadamin³,Hamishehkar Hamed⁴^ORCID

Affiliation:

1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

2. Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

3. Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark

4. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2132376

Reference156 articles.

1. Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

2. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

3. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

4. Modification of plant proteins for improved functionality: A review

5. Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

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