Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes-Reference-Cited by-同舟云学术

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Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes

Published:2021-11 Issue: Volume:362 Page:130238
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ye Jiangping,Deng Liping,Wang Yueru,McClements David Julian,Luo Shunjing,Liu Chengmei

Funder

China Postdoctoral Science Foundation

National Institute of Food and Agriculture

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

2. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chemistry,2016

3. Phosphatidylcholine-rutin complex as a potential nanocarrier for food applications;Babazadeh;Journal of Functional Foods,2017

4. Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999

5. Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin;Chen;Food Chemistry,2020

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4. Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity;Journal of the Science of Food and Agriculture;2024-09-13

5. Study on the binding interaction and stability of whey protein concentrate-80 with folic acid;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

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