Protein–Lipid–Phenolic Interactions During Soybean and Flaxseed Protein Isolation-Reference-Cited by-同舟云学术

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Protein–Lipid–Phenolic Interactions During Soybean and Flaxseed Protein Isolation

Published:2019 Issue: Volume: Page:621-632
ISSN:
Container-title:Encyclopedia of Food Chemistry
language:
Short-container-title:

Author:

Alu'datt Muhammad H.,Rababah Taha,Alhamad Mohammad N.,Al-Mahasneh Majdi A.,Gammoh Sana,Al-Duais Mohammed,Tranchant Carole C.,Kubow Stan,Alli Inteaz

Publisher

Elsevier

Reference100 articles.

1. Estimation of total phenolic content, in-vitro antioxidant and anti-inflammatory activity of flowers of Moringa oleifera;Alhakmani;Asian Pac. J. Trop. Biomed.,2013

2. Phenolic Compounds in Oil-bearing Plants and Their Interactions with Oilseed Protein Isolates;Alu’datt,2006

3. Phenolic-protein interactions in oilseed protein isolates;Alu’datt;Food Res. Int.,2013

4. Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins;Alu’datt;Food Chem.,2014

5. Antioxidant and antihypertensive properties of phenolic-protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis;Alu’datt;Food Hydrocoll.,2016

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