Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification-Reference-Cited by-同舟云学术

Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification

Published:2023-02 Issue: Volume:135 Page:108159
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang An-Qi,Li Xiao-Yan,Liu Bo-Hao,Yin Yu-Qi,Zhang Han-Lin,Zhang Ying-Hua

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

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4. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chemistry,2016

5. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 alpha-zein;Cabra;Journal of Agricultural and Food Chemistry,2007

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