Physical bonding between sunflower proteins and phenols: Impact on interfacial properties-Reference-Cited by-同舟云学术

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Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

Published:2017-12 Issue: Volume:73 Page:326-334
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Karefyllakis Dimitris,Altunkaya Serkan,Berton-Carabin Claire C.,van der Goot Atze Jan,Nikiforidis Constantinos V.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

2. Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999

3. Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0;Chen;Food Hydrocolloids,2016

4. Sunflower seed protein: Size and charge heterogeneity in subunits of the globulin fraction;Dalgalarrondo;Biochimie,1985

5. Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds;De Leonardis;Journal of the Science of Food and Agriculture,2003

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