A review of methods used for investigation of protein-phenolic compound interactions-Reference-Cited by-同舟云学术

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A review of methods used for investigation of protein-phenolic compound interactions

Published:2016-12-29 Issue:3 Volume:52 Page:573-585
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Czubinski Jaroslaw¹,Dwiecki Krzysztof¹

Affiliation:

1. Department of Biochemistry and Food Analysis; Poznan University of Life Sciences; 28 Wojska Polskiego Poznan 60-637 Poland

Funder

Narodowe Centrum Nauki

Fundacja na rzecz Nauki Polskiej

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13339/fullpdf

Reference67 articles.

1. Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate;Al-Hanish;Food Hydrocolloids,2016

2. Protein-phenolic interactions in food;Ali;Eurasian Journal of Analytical Chemistry,2012

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

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

5. Albumin stabilizes (-)-epigallocatechin gallate in human serum: binding capacity and antioxidant property;Bae;Molecular Nutrition and Food Research,2009

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