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Effect of various calcium concentrations on the interactions between β-lactoglobulin and epigallocatechin-3-gallate

  • Published:2016-08 Issue: Volume:59 Page:85-90
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Carnovale Valérie,Labaeye Camille,Britten Michel,Couillard Charles,Bazinet Laurent

Funder

Novalait Inc.

Fonds Québécois de la Recherche sur la Nature et les Technologies

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Agriculture and Agri-Food

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference27 articles.

1. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate;Almajano;Food Chemistry,2007

2. Composition, propriété physicochimiques, valeur nutritive, qualité technologique et techniques d'analyse du lait;Amiot,2002

3. Interactions between flavonoids and proteins: effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

4. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993

5. Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin;Carnovale;Food Research International,2015

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