Interaction of Quillaja bark saponin and bovine serum albumin: Effect on secondary and tertiary structure, gelation and in vitro digestibility of the protein
Author:
Funder
Federal University of Paraná, Brazil
Coordination for the Improvement of Higher Education Personnel
National Council for Scientific and Technological Development
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976
4. Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions;Cao;Journal of Food Science,2017
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