Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex-Reference-Cited by-同舟云学术

Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex

Published:2024-05 Issue: Volume:199 Page:116107
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yu,Li Helin,Wei Xialing,Zhou Xiaoling,Wu Wei^ORCID,Wu Xiaojuan

Funder

Hunan Provincial Innovation Foundation for Postgraduate

Publisher

Elsevier BV

Reference47 articles.

1. Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid;Chen;Process Biochemistry,2019

2. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH;*Chen;Food Hydrocolloids,2020

3. Interaction between soybean protein and tea polyphenols under high pressure;Chen;Food Chemistry,2019

4. Structural and functional properties of self-assembled peanut protein nanoparticles prepared by ultrasonic treatment: Effects of ultrasound intensity and protein concentration;Chen;Food Chemistry,2023

5. Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters;*Chen;Food Chemistry,2022

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