Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism-Reference-Cited by-同舟云学术

Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism

Published:2022-12 Issue: Volume:162 Page:112110
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Lin,Chen Nan,He Qiang,Sun Qun,Gao Mai-Rui,Zeng Wei-Cai

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Sichuan Province Science and Technology Support Program

National Key Laboratory Foundation of China

International Science and Technology Cooperation Program of Sichuan Province

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Exploring the interaction mechanism of Coumarin with bovine β-casein: Spectrofluorometric and molecular modeling studies;Adibipour;Physical Chemistry Research,2018

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

3. Impact of processing on the chemistry and functionality of food proteins;Aryee,2018

4. Effects of low-dose ionizing radiation and menadione, an inducer of oxidative stress, alone and in combination in a vertebrate embryo model;Bladen;Radiation Research,2012

5. Casein films: The effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties;Bonnaillie;Polymers,2014

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties;Food Hydrocolloids;2024-12

2. An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions;Foods;2024-09-13

3. Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions;Food Hydrocolloids;2024-09

4. Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review;Foods;2024-08-08

5. Regulation of tea polyphenols in gluten-glucose Maillard reaction: Evaluation and analysis;LWT;2024-08