Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins-Reference-Cited by-同舟云学术

Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins

Published:2022-11 Issue: Volume:161 Page:111784
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jia Yijia,Fu Yishan,Man Hui,Yan Xinyue,Huang Yuyang,Sun Shiyan,Qi Baokun,Li Yang

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin;Chen;LWT,2022

4. Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles;Choi;Carbohydrate Polymers,2020

5. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions;Cui;Food Hydrocolloids,2014

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