Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts-Reference-Cited by-同舟云学术

Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts

Published:2022-03 Issue: Volume:372 Page:131211
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qi Xin,Xu Duoxia,Zhu Jinjin,Wang Shaojia,Peng Jingwei,Gao Wei,Cao Yanping

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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1. Study of the weak interaction mechanism of ovalbumin and caffeic acid using fluorescence spectroscopy and molecular dynamics simulation;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2023-11

2. Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment;Food Chemistry;2023-10

3. Co-extraction of marigold flowers (Tagetes erecta L.) and dried coconut (Cocos nucifera L.) shreds using supercritical carbon dioxide: Characterization and functional food formulations;Food Chemistry Advances;2023-10

4. Preparation of lutein nanoemulsion by ultrasonic homogenization method: Stability and in vitro anti-inflammatory activity;Algal Research;2023-06

5. Protective effect of pangasius myosin on thermal stability of lycopene and their interaction mechanism;LWT;2023-01