Co-encapsulation of vitamin E and quercetin by soybean lipophilic proteins based on pH-shifting and ultrasonication: Focus on interaction mechanisms, structural and physicochemical properties-Reference-Cited by-同舟云学术

Co-encapsulation of vitamin E and quercetin by soybean lipophilic proteins based on pH-shifting and ultrasonication: Focus on interaction mechanisms, structural and physicochemical properties

Published:2024-12 Issue: Volume:460 Page:140608
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Yue,Tan Xiangyun,Li Lijia,Xie Tiegang,Teng Fei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

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4. Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects;Geng;Food Chemistry,2023

5. Proteolytically-induced changes of secondary structural protein conformation of bovine serum albumin monitored by Fourier transform infrared (FT-IR) and UV-circular dichroism spectroscopy;Gueler;Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy,2016

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