Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice-Reference-Cited by-同舟云学术

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Heat-unstable apple pathogenesis-related proteins alone or interacting with polyphenols contribute to haze formation in clear apple juice

Published:2020-03 Issue: Volume:309 Page:125636
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Millet Melanie,Poupard Pascal,Guilois-Dubois Sophie,Poiraud Arnaud,Fanuel Mathieu,Rogniaux Helene,Guyot Sylvain

Funder

MAAF CasDAR

UNICID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

2. Protein/polyphenol interactions: Past and present contributions. Mechanisms of astringency perception;de Freitas;Current Organic Chemistry,2012

3. Stability of white wine proteins: Combined effect of pH, ionic strength, and temperature on their aggregation;Dufrechou;Journal of Agricultural and Food Chemistry,2012

4. Protein aggregation in white wines: Influence of the temperature on aggregation kinetics and mechanisms;Dufrechou;Journal of Agricultural and Food Chemistry,2010

5. The wine proteins;Ferreira;Trends in Food Science and Technology,2001

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