Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols-Reference-Cited by-同舟云学术

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Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols

Published:2021-08 Issue: Volume:352 Page:129376
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Yujuan,Han Minyi,Huang Mingyuan,Xu Xinglian

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Polysaccharide-based conjugates for biomedical applications;Basu;Bioconjugate Chemistry,2015

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

3. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

4. Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder;Chen;Food Research International,2017

5. Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas;Dubeau;Food Chemistry,2010

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