Interactions between different concentrations of vitexin and mung bean protein and their effects on the physicochemical and antioxidant properties of the complexes

Author:

Hu Jin-RuiORCID,Zhu Yong-Sheng,Liu Xin,Guo Hui,Chen Hong-Sheng,Diao Jing-JingORCID

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Multitargeted effects of Vvitexin and isovitexin on diabetes mellitus and its complications;Abdulai;The Scientific World Journal,2021

2. Mechanism of action of Orthosiphon stamineus against non-alcoholic fatty liver disease: Insights from systems pharmacology and molecular docking approaches;Alshehade;Saudi Pharmaceutical Journal,2022

3. Masking of antioxidant capacity by the interaction of flavonoids with protein;Arts;Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association,2001

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

5. Effect of in vitro dynamic gastrointestinal digestion on antioxidant activity and bioaccessibility of vitexin nanoencapsulated in vaterite calcium carbonate;Chitprasert;Lebensmittel-Wissenschaft und -Technologie,2022

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