The role of pulsed electric fields treatment in enhancing the stability of amino acid - sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin-Reference-Cited by-同舟云学术

The role of pulsed electric fields treatment in enhancing the stability of amino acid - sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin

Published:2016-05-25 Issue:9 Volume:51 Page:1988-1996
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Zhi-Hong¹,Wang Lang-Hong¹,Zeng Xin-An¹,Brennan Charles S.¹²,Brennan Margaret²,Han Zhong¹

Affiliation:

1. School of Food Science and Technology; South China University of Technology; Guangzhou 510641 China

2. Centre for Food Research and Innovation, Department of Wine; Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand

Funder

National Natural Science Foundation of China

S&T projects of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

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3. Factors controlling flavors binding constants to cyclodextrins and their applications in foods;Astray;Food Research International,2010

4. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing;Barba;Innovative Food Science & Emerging Technologies,2012

5. Inclusion of chrysin in β-cyclodextrin nanocavity and its effect on antioxidant potential of chrysin: a spectroscopic and molecular modeling approach;Chakraborty;Journal of Molecular Structure,2010

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