Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization-Reference-Cited by-同舟云学术

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Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

Published:2017-11 Issue: Volume:72 Page:304-311
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Yujia,Ying Danyang,Cai Yanxue,Le Xueyi

Funder

Program of Guangdong Provincial Science & Technology

High Level University Construction Project of South China Agricultural University, China

South China Agricultural University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Antioxidant and radical scavenging properties of curcumin;Ak;Chemico-Biological Interactions,2008

2. Bioavailability of curcumin: Problems and promises;Anand;Molecular Pharmaceutics,2007

3. Defect density in multiwalled carbon nanotubes influences ovalbumin adsorption and promotes macrophage activation and cd4+ T-cell proliferation;Bai;International Journal of Nanomedicine,2016

4. The ferric reducing ability of plasma (frap) as a measure of “antioxidant power”: The frap assay;Benzie;Analytical Biochemistry,1996

5. Sorption/desorption behavior and mechanism of NH4+ by biochar as a nitrogen fertilizer sustained-release material;Cai;Journal of Agricultural and Food Chemistry,2016

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