Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll-Reference-Cited by-同舟云学术

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Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll

Published:2021-04 Issue: Volume:113 Page:106465
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cao Jiarui,Li Fangwei,Li Yuanyuan,Chen Hongpu,Liao Xiaojun,Zhang Yan

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Crystal structure of soybean 11s globulin: Glycinin A3B4 homohexamer;Adachi;Proceedings of the National Academy of Sciences of the United States of America,2003

2. How water-mediated hydrogen bonds affect chlorophyll a/b selectivity in water-soluble chlorophyll protein;Agostini;Scientific Reports,2019

3. Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato;Aktas;Journal of Food Engineering,2011

4. Fluorescence and docking studies of the interaction between human serum albumin and pheophytin;Chaves;Molecules,2015

5. Nanocomplexation between curcumin and soy protein isolate: Influence on curcumin stability/bioaccessibility and in vitro protein digestibility;Chen;Journal of Agricultural and Food Chemistry,2015

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