Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract-Reference-Cited by-同舟云学术

Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract

Published:2023-06 Issue: Volume:53 Page:102624
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

He Wenjia,Jiang Yuting,Chen Kang,Chen Jie,Zeng Maomao,Qin Fang,Wang Zhaojun,He Zhiyong

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Six Talent Peaks Project in Jiangsu Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

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

2. Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability;Attaribo;Food Chemistry,2020

3. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

4. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties;Barba;Trends in Food Science and Technology,2020

5. Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates;Budryn;LWT - Food Science and Technology,2016

Cited by 4 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. Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein;Food Hydrocolloids;2024-09

2. RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays;Food Chemistry;2024-04

3. Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications;Food Chemistry;2024-04

4. Effect of enzymolysis on the antioxidant activity and functional properties of the soluble soy proteins;The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology;2023-09-08