Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion-Reference-Cited by-同舟云学术

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Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

Published:2015-03 Issue: Volume:45 Page:337-350
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Zihao,Yang Wei,Fan Rui,Yuan Fang,Gao Yanxiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

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

3. When quinones meet amino acids: chemical, physical and biological consequences;Bittner;Amino Acids,2006

4. Quantitative analysis of protein far UV circular dichroism spectra by neural networks;Bohm;Protein Engineering,1992

5. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

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