An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis-Reference-Cited by-同舟云学术

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An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis

Published:2022-11 Issue: Volume:394 Page:133484
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Guo,Jin Hainan,Liu Guichen,Yang Shuyuan,Jiang Lianzhou,Zhang Yan,Sui Xiaonan

Funder

Ministry of Education of the People's Republic of China

Natural Science Foundation of Heilongjiang Province

Fok Ying Tung Education Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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3. FRET as a biomolecular research tool—understanding its potential while avoiding pitfalls;Algar;Nature Methods,2019

4. Infra-red spectral analysis of the apoproteins of some haemoglobins and myoglobins;Atassi;Nature,1966

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

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