Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions-Reference-Cited by-同舟云学术

Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions

Published:2023-11 Issue: Volume:189 Page:115484
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gao Hui-Hui,Lv Ting-Ting,Gao Xin,Zhang Yi-Wei,Yuan Jing-Yang,Qin Zhao,Liu Hua-Min,Wang Xue-De

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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

2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome;Chassaing;Nature,2016

3. Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, beta-lactoglobulin;Cheng;International Journal of Biological Macromolecules,2017

4. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions;Cheng;Food Chemistry,2019

5. Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions;Chen;Food Chemistry,2021

Cited by 2 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. Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on interfacial behavior and structural changes;Food Chemistry;2025-01

2. Nanocomplex of (−)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement;LWT;2024-03