Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions-Reference-Cited by-同舟云学术

Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions

Published:2020-11 Issue: Volume:21 Page:65-72
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Alu'datt Muhammad H.^ORCID,Al-U'datt Doa'a Ghazi,Tranchant Carole C.^ORCID,Alhamad Mohammad N.,Rababah Taha,Gammoh Sana,Almajwal Ali,Alli Inteaz

Funder

Jordan University of Science and Technology

Islamic Development Bank; McGill University

Université de Moncton

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference52 articles.

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2. Angiotensin-converting enzyme inhibitory effects by plant phenolic compounds: a study of structure activity relationships;Al Shukor;J. Agric. Food Chem.,2013

3. Constitution of leguminous seeds: the microscopic structure of proteins isolated from Phaseolus beans;Alli;J. Sci. Food Agric.,1980

4. Preparation, characterization and properties of whey-soy proteins co-precipitates;Alu’datt;Food Chem.,2012

5. Phenolic-protein interactions in oilseed protein isolates;Alu’datt;Food Res. Int.,2013

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