Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference40 articles.
1. Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleraceavar. acephala cv. Galega)[J];Armesto;Food Science and Technology,2017
2. Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll[J];Cao;Food Hydrocolloids,2020
3. Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin[J];Cheng;International Journal of Biological Macromolecules,2017
4. Nanocomplexation between curcumin and soy protein isolate: Influence on curcumin stability/bioaccessibility and in vitro protein digestibility[J];Chen;Journal of Agricultural and Food Chemistry,2015
5. Interaction between soybean protein and tea polyphenols under high pressure[J];Chen;Food Chemistry,2019
Cited by
6 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