Binding affinity and antioxidant activity of the complex of (‐)‐epigallocatechin‐3‐gallate and whey protein isolate: Effect of ultrasound pretreatment-Reference-Cited by-同舟云学术

Binding affinity and antioxidant activity of the complex of (‐)‐epigallocatechin‐3‐gallate and whey protein isolate: Effect of ultrasound pretreatment

Published:2019-04-30 Issue:5 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Chen Weijun¹^ORCID,Wang Haiyang¹,Wang Wenjun¹,Ma Xiaobin¹,Guo Mingming¹²,Ding Tian¹²^ORCID,Ye Xingqian¹²³,Liu Donghong¹²³

Affiliation:

1. College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou Zhejiang China

2. Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Hangzhou Zhejiang China

3. Fuli Institute of Food ScienceZhejiang University Hangzhou Zhejiang China

Funder

China Postdoctoral Science Foundation

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13081

Reference47 articles.

1. Molecular Mechanism for the (−)-Epigallocatechin Gallate-Induced Toxic to Nontoxic Remodeling of Aβ Oligomers

2. Photodegradation of (−)-epigallocatechin-3-gallate in topical cream formulations and its photostabilization

3. Efficacy of Food Proteins as Carriers for Flavonoids

4. Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

5. Green tea epigallocatechin-3-gallate attenuatesPorphyromonas gingivalis-induced atherosclerosis

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