Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin-Reference-Cited by-同舟云学术

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Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin

Published:2018-08 Issue: Volume:81 Page:242-252
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Hao,Fang Zheng,Wusigale ,Bakry Amr M.,Chen Yantao^ORCID,Liang Li

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Shenzhen Scientific Technology Research Program

Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Theoretical and experimental exploration of the photochemistry of resveratrol: Beyond the simple double bond isomerization;Alvarez Rodriguez;Organic and Biomolecular Chemistry,2012

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

3. Antiplatelet activity of cis-resveratrol;Bertelli;Drugs Under Experimental and Clinical Research,1996

4. Resveratrol, genistein, and curcumin bind bovine serum albumin;Bourassa;Journal of Physical Chemistry B,2010

5. Interactions of alpha-lactalbumin with fatty acids and spin label analogs;Cawthern;Journal of Biological Chemistry,1997

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