Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization-Reference-Cited by-同舟云学术

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Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization

Published:2020-12 Issue: Volume:134 Page:109990
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lan Tian,Dong Yabo,Zheng Miao,Jiang Lianzhou,Zhang Yan,Sui Xiaonan

Funder

National Natural Science Foundation of China

Fok Ying-Tung Education Foundation

Longjiang Scholar

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate;Beermann;European Food Research and Technology,2009

2. Interaction of tea polyphenols with serum albumins: A fluorescence spectroscopic analysis;Bose;Journal of Luminescence,2016

3. Aggregation of the salivary proline-rich protein IB5 in the presence of the tannin EGCG;Canon;Langmuir,2013

4. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

5. Ultrafiltration of wastewater from isolated soy protein production: A comparison of three UF membranes;Cassini;Journal of Cleaner Production,2010

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