Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate-Reference-Cited by-同舟云学术

Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate

Published:2023-03 Issue: Volume:17 Page:100566
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Pi Xiaowen,Liu Jiafei,Sun Yuxue,Sun Xiaomeng,Sun Zhigang,Cheng Jianjun,Guo Mingruo

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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1. Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity;Journal of the Science of Food and Agriculture;2024-09-13

2. Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction;Journal of Agricultural and Food Chemistry;2024-05-14

3. Comparison of proanthocyanidins A2 and B2 on IgE-reactivity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking;International Journal of Biological Macromolecules;2023-09

4. Interactions between different concentrations of vitexin and mung bean protein and their effects on the physicochemical and antioxidant properties of the complexes;LWT;2023-08