Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications-Reference-Cited by-同舟云学术

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Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

Published:2019-09 Issue: Volume:91 Page:507-517
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Quan Tran Hong,Benjakul Soottawat,Sae-leaw Thanasak,Balange Amjad Khansaheb,Maqsood Sajid

Funder

Office of the Higher Education Commission

Higher Education Research Promotion

Prince of Songkla University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference93 articles.

1. Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates;Abd El-Maksoud;Food Chemistry,2018

2. Emulsifying property and antioxidative activity of cuttlefish skin gelatin modified with oxidized linoleic acid and oxidized tannic acid;Aewsiri;Food and Bioprocess Technology,2013

3. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate;Almajano;Food Chemistry,2007

4. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

5. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds;Balange;Food Chemistry,2009

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2. Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems;Food Hydrocolloids;2025-01

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4. Ca2+-promoted free radical grafting of whey protein to EGCG: As a novel nanocarrier for the encapsulation of apigenin;Food Chemistry;2024-12

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