The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests-Reference-Cited by-同舟云学术

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

Published:2018-12 Issue: Volume:268 Page:334-341
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Jiang^ORCID,Zhang Zhipeng,Zhao Jing^ORCID,Liu Yuanfa^ORCID

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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4. Determination of SH- and SS- groups in some food protein using Ellman’s reagent;Beveridge;Journal of Food Science,1974

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

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