Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities-Reference-Cited by-同舟云学术

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Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities

Published:2024 Issue: Volume:8 Page:100778
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Zhang Gang,Qi Xin,He Linlin,Wang Xiao,Zhao Yanna,Wang Qingpeng,Han Jun,Wang Zhengping,Ding Zhuang^ORCID,Liu Min

Publisher

Elsevier BV

Reference44 articles.

1. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications;Akbarbaglu;Food Chem.,2021

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;J. Agric. Food Chem.,2000

3. Spectroscopic and docking studies on the interaction between caseins and β-carotene;Allahdad;Food Chem.,2018

4. Binding of β-carotene to whey proteins: multi-spectroscopic techniques and docking studies;Allahdad;Food Chem.,2019

5. Lutein as a functional food ingredient: stability and bioavailability;Becerra;J. Funct.Foods,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin;Food Research International;2024-11

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