Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel-Reference-Cited by-同舟云学术

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Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

Published:2020-05 Issue: Volume:102 Page:105612
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Xianghui,Liang Shibo,Peng Ting,Zhang Guohua,Zeng Zheling,Yu Ping,Gong Deming,Deng Shuguang

Funder

International Science and Technology Cooperation Programme of China

Research Program of State Key Laboratory of Food Science and Technology,

Science and Technology Program of Jiangxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties;Ali;Journal of Agricultural and Food Chemistry,2013

2. Official method of analysis;AOAC,2006

3. Preparation and characterization of papain-modified sesame (Sesamum indicum L.) protein isolates;Bandyopadhyay;Journal of Agricultural and Food Chemistry,2002

4. Determination of SH-and SS-groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

5. A rapid and sensitive method for the quantification of microgram quantities of proteins utilizing the principle-dye binding;Bradford;Analytical Biochemistry,1976

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