Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes

Author:

Yin Zhucheng,Qie Xuejiao,Zeng Maomao,Wang Zhaojun,Qin Fang,Chen Jie,Li Weiwei,He Zhiyong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

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3. Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates;Budryn;Food Chemistry,2015

4. Elucidating the interaction mechanism of eriocitrin with β-casein by multi-spectroscopic and molecular simulation methods;Cao;Food Hydrocolloids,2019

5. Evaluation of antioxidant activity/capacity measurement methods for food products. Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications;Capanoglu,2018

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