Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
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Cited by 2 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. Hydroxyl group-induced enhancement of antioxidant activity of resveratrol over pterostilbene by binding to lactoferrin;Food Chemistry;2024-05
2. Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract;Journal of the Science of Food and Agriculture;2024-01-20
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