Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins-Reference-Cited by-同舟云学术

Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins

Published:2024-02 Issue: Volume:433 Page:137345
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Dan,Li He^ORCID,Hou Tian-Yu,Zhang Zhi-Jun,Li Hui-Zhen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications;Baba;Food Chemistry,2021

2. Polyphenol/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002

3. Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay;Chen;LWT,2020

4. Stabilizing zein nanoparticle dispersions with ι-carrageenan;Cheng;Food Hydrocolloids,2017

5. Effectiveness of prenyl group on flavonoids from epimedium koreanum nakai on bacterial neuraminidase inhibition;Choi;Molecules,2019

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Goat lactoferrin–pterostilbene complexes as novel edible functional proteins with enhanced ultraviolet stabilization and antioxidant properties;Food Hydrocolloids;2025-01

2. A dual-functional foaming ingredient towards hypoglycemic and radical scavenging applications;Food Hydrocolloids;2025-01

3. Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder;Food Hydrocolloids;2024-12

4. Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate;Food Chemistry;2024-11

5. Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion;Food Chemistry: X;2024-10