Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin-Reference-Cited by-同舟云学术

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Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin

Published:2024-08 Issue: Volume:60 Page:104381
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ma Jia-Hui,Ren Li-Qiu,Tang Tian-Xuan,Chen Yu-Yao,Zhang Chen-Xi,Ke Yu-Feng,Zhang Yan,Muskat Mitchell N.^ORCID,Cheng Xiang-Rong^ORCID

Publisher

Elsevier BV

Reference53 articles.

1. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds;Aewsiri;Food Chemistry,2009

2. On 'Fourier transform infrared study of proteins with parallel β-chains' by Heino Susi, D. Michael Byler;Barrera;Archives of Biochemistry and Biophysics,2022

3. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols;Cheng;Food Chemistry,2020

4. Walnut allergens: Molecular characterization, detection and clinical relevance;Costa;Clinical and Experimental Allergy,2014

5. Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation;Dai;Food Chemistry,2022

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