Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages-Reference-Cited by-同舟云学术

Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages

Published:2020-10-20 Issue:11 Volume:85 Page:3776-3785
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Lijun¹²,Zhao Shan¹,Liao Tianyu¹,Shu Xiaomeng¹,Guo Dengfeng¹,Huang Yukun¹,Yang Xiao¹,Wang Qin¹³,Chen Xianggui¹²^ORCID

Affiliation:

1. School of Food and Bioengineering Xihua University Chengdu 610039 China

2. Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing Yibin Xihua University Research Institute Yibin 644000 China

3. Department of Nutrition and Food Science University of Maryland College Park MD 20742 USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15493

Reference32 articles.

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3. Near-native, site-specific and purification-free protein labeling for quantitative protein interaction analysis by MicroScale Thermophoresis

4. Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins

5. Development of engineered yeast for biosorption of beer haze-active polyphenols

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