Interactions of polyphenols with carbohydrates, lipids and proteins-Reference-Cited by-同舟云学术

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Interactions of polyphenols with carbohydrates, lipids and proteins

Published:2015-05 Issue: Volume:175 Page:556-567
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jakobek Lidija

Funder

National Foundation for Science, Higher Education and Technological Development of the Republic of Croatia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference80 articles.

1. The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in rats;Adam;The Journal of Nutrition,2002

2. Polyphenol-b-casein complexes at the air/water interface and in solution: Effects of polyphenol structure;Aguié-Béghin;Journal of Agricultural and Food Chemistry,2008

3. Characterization and modeling of the interactions between coffee storage proteins and phenolic compounds;Ali;Journal of Agricultural and Food Chemistry,2012

4. Procyanidin dimers A1, A2, and B2 are absorbed without conjugation of methylation from the small intestine of rats;Appeldoorn;The Journal of Nutrition,2009

5. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

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