Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts-Reference-Cited by-同舟云学术

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

Published:2019-09 Issue: Volume:293 Page:463-471
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pham Loc Bao,Wang Bo,Zisu Bogdan,Adhikari Benu^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (Linum usitatissimum L.);Anwar;Acta Scientiarum Polonorum Technologia Alimentaria,2012

4. Official methods of analysis;AOAC,2005

5. Characterization of the products of nonenzymic autoxidative phenolic reactions in a caffeic acid model system;Cilliers;Journal of Agricultural and Food Chemistry,1991

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