Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy-Reference-Cited by-同舟云学术

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Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy

Published:2024-05 Issue: Volume:117 Page:103915
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Krekora Magdalena^ORCID,Nawrocka Agnieszka

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Reference31 articles.

1. Implications of protein- and peptide-based nanoparticles as potential Vehicles for anticancer drugs;Elzoghby;Protein and Peptide Nanoparticles for Drug Delivery,2015

2. Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study;Ferrer;Spectroc. Acta Pt. A-Molec. Biomolec. Spectr.,2011

3. FTIR spectroscopic studies on aggregation process of the beta-amyloid 11-28 fragment and its variants;Juszczyk;J. Pept. Sci.,2009

4. Effects of physical and chemical factors on the structure of gluten, gliadins and glutenins as studied with spectroscopic methods;Kłosok;Molecules,2021

5. Effect of cinnamic acid and its derivatives on structure of gluten proteins – a study on model dough with application of FT-Raman spectroscopy;Krekora;Food Hydrocolloids,2020

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. Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization;Food Chemistry;2024-12

2. Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks;Foods;2024-08-22

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