Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes-Reference-Cited by-同舟云学术

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Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

Published:2021-11 Issue: Volume:361 Page:130071
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xiangju,Song Qibin,Li Xin,Chen Yunxi,Liu Chang,Zhu Xiao,Liu Jun,Granato Daniel,Wang Yijun,Huang Jinbao

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Anhui Science and Technology Department

Key Technologies Research and Development Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties;Ali;Journal of Agricultural & Food Chemistry,2013

2. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

3. Binding affinity and antioxidant activity of the complex of (-)-epigallocatechin-3-gallate and whey protein isolate: Effect of ultrasound pretreatment;Chen;Journal of Food Process Engineering,2020

4. Novel technology for the preparation of self-assembled catechin/gelatin nanoparticles and their characterization;Chen;Journal of Agricultural & Food Chemistry,2010

5. Mechanism of interaction between phenolic compounds and proteins based on non-covalent and covalent interactions;Chu;Medicine research,2018

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