Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates-Reference-Cited by-同舟云学术

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Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates

Published:2019-06 Issue: Volume:54 Page:192-199
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Li,Li Ting,Sun Dongling,Tang Mingquan,Sun Zheng,Chen Longfei,Luo Xiaohu,Li Yongfu,Wang Ren,Li Yanan,Li Juan,Chen Zhengxing

Funder

National Natural Science Foundation of China

National Key R&D Program of China

National Top Youth Talent for Grain Industry

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with κ-carrageenan;Alizadeh-Pasdar;Food Hydrocolloids,2001

2. Masking of antioxidant capacity by the interaction of flavonoids with protein;Arts;Food and Chemical Toxicology,2001

3. Surface hydrophobicity and intracellular degradation of proteins;Bohley;Biological Chemistry,1996

4. Effects of low-dose electron beam irradiation on respiration, microbiology, texture, color, and sensory characteristics of fresh-cut cantaloupe stored in modified-atmosphere packages;Boynton;Journal of Food Science,2006

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

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