Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate-Reference-Cited by-同舟云学术

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Interactions and complex stabilities of grape seed procyanidins with zein hydrolysate

Published:2020-06-23 Issue:1 Volume:56 Page:269-277
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Li Zi‐Zi¹,Lei Lei¹,Huo Min‐Xi²,Liu Zi‐Rui³,Yang Xin‐Quan⁴⁵,Wang Yu‐Lin⁵,Yuan Yang¹^ORCID

Affiliation:

1. School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China

2. Guangzhou Inspection Testing and Certification Group Co., Ltd Guangzhou 511447 China

3. Guangdong Science and Technology Cooperation Center Guangzhou 510033 China

4. School of Life Sciences Guangzhou University Guangzhou 510006 China

5. Office of Science and Research Guangzhou University Guangzhou 510006 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14628

Reference32 articles.

1. Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour

2. Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions

3. Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review

4. Nanoparticle delivery of grape seed-derived proanthocyanidins to airway epithelial cells dampens oxidative stress and inflammation

5. Alginate/pectin aerogel microspheres for controlled release of proanthocyanidins

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1. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates;Food Chemistry;2024-01

2. Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes;Trends in Food Science & Technology;2023-11

3. Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol;Food Chemistry;2023-10

4. The novel pickering emulsion gels stabilized by zein hydrolysate-chitin nanocrystals coacervates: Improvement on stability and bioaccessibility for curcumin;Food Research International;2022-11

5. The self‐assembled zein hydrolysate–curcumin nanocomplex: improvement on the stability and sustainable release of curcumin;Journal of the Science of Food and Agriculture;2022-04-23

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