Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties-Reference-Cited by-同舟云学术

Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties

Published:2024-03 Issue: Volume:435 Page:137572
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Ying,Dong Lezhen,Liu Yahui,Chen Qin,Wu Zufang,Liu Lingyi^ORCID,Farag Mohamed A.,Liu Lianliang^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Activation mechanism of whey protein isolate mediated by free radicals generated in the ascorbic acid/hydrogen peroxide system;Chen;Food Chemistry,2022

2. Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides;Condurache;Food Chemistry,2020

3. Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: Analysis of rice glutelin–procyanidin dimer interactions;Dai;Food & Function,2019

4. Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes;Dong;Critical Reviews in Food Science and Nutrition,2023

5. Oat phenolic compounds regulate metabolic syndrome in high fat diet-fed mice via gut microbiota;Dong;Food Bioscience,2022

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