Milk β-lactoglobulin complexes with tea polyphenols-Reference-Cited by-同舟云学术

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Milk β-lactoglobulin complexes with tea polyphenols

Published:2011-08 Issue:3 Volume:127 Page:1046-1055
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kanakis C.D.,Hasni Imed,Bourassa Philippe,Tarantilis P.A.,Polissiou M.G.,Tajmir-Riahi Heidar-Ali

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Agricultural University of Athens, Greece

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Polyphenol–β-casein complexes at air/water interface and in solution: Effects of polyphenol structure;Aguie-Beghin;J. Agric. Food Chem.,2008

2. An overview of drug binding to human serum albumin: Protein folding and unfolding;Ahmed Ouameur;Cell Biochem. Biophys.,2006

3. Effects of iron, ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro digestion;Alexandropoulou;Food Chem.,2006

4. Polyamine analogues bind human serum albumin;Beauchemin;Biomacromolecules,2007

5. Investigation of the interaction between flavonoids and human serum albumin;Bi;J. Mol. Struct.,2004

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4. Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface;Food Hydrocolloids;2024-10

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