Noncovalent interaction of chlorogenic acid and/or gallocatechin gallate with β-lactoglobulin: Effect on stability and bioaccessibility of complexes and nanoparticles-Reference-Cited by-同舟云学术

Noncovalent interaction of chlorogenic acid and/or gallocatechin gallate with β-lactoglobulin: Effect on stability and bioaccessibility of complexes and nanoparticles

Published:2023-02 Issue: Volume:175 Page:114493
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ren Yongfang,Zhu Yihao,Qi Xin,Yan Hui,Zhao Yanna,Wu Yushu,Zhang Ning,Ding Zhuang,Yuan Lixia,Liu Min

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay;Chen;LWT - Food Science and Technology,2020

5. Binding affinity, antioxidative capacity and in vitro digestion of complexes of grape seed procyanidins and pork, chicken and fish protein;Cong;Food Research International,2020

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3. Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications;Antioxidants;2024-06-27

4. Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems;Critical Reviews in Food Science and Nutrition;2024-05-08

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