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Interaction between soybean protein and tea polyphenols under high pressure

  • Published:2019-03 Issue: Volume:277 Page:632-638
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Chen Gang,Wang Shuting,Feng Biao,Jiang Bo,Miao MingORCID

Funder

National Key R&D Program of China

Science & Technology Pillar Program of Jiangsu Province

National First-Class Discipline Program of Food Science and Technology

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Effect of succinylation on the physicochemical properties of soy protein hydrolysate;Achouri;Food Research International,2001

2. Determination of interfacial areas in emulsions using turbidimetric and droplet size data: Correction of the formula for emulsifying activity index;Cameron;Journal of Agricultural & Food Chemistry,1991

3. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

4. Dietary polyphenols for managing type 2 diabetes: Human studies and clinical trials;Cao;Critical Reviews in Food Science and Nutrition,2018

5. Plasma protein binding of dietary polyphenols to human serum albumin: A high performance affinity chromatography approach;Cao;Food Chemistry,2019
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