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Heat treatment effect on whey protein–epigallocatechin gallate interaction: A fluorescence spectroscopic analysis

  • Published:2023-12 Issue: Volume:20 Page:100917
  • ISSN:2590-1575
  • Container-title:Food Chemistry: X
  • language:en
  • Short-container-title:Food Chemistry: X

Author:

Song Yu-qi,Zhao Ying,Yao Guanglong,Dong Rong-shu,Chen Jian

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hainan Province

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference29 articles.

1. Glycation of whey proteins: Technological and nutritional implications;Abd El-Salam;International of Biological Macromolecules,2018

2. Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage;Ahmadi;International Journal of Dairy Technology,2018

3. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chemistry,2016

4. Recent developments on polyphenol–protein interactions: Effects on tea and coffee taste, antioxidant properties and the digestive system;Bandyopadhyay;Food & Function,2012

5. Impact of heat treatment and acid gelation on polyphenol enriched milk samples;Bayraktar;LWT-Food Science and Technology,2019

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