Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions-Reference-Cited by-同舟云学术

Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions

Published:2021-06-18 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Shu¹²,Sheng Ya‐Nan¹,Feng Yu‐Chao¹,Diao Jing‐Jing¹²,Wang Chang‐Yuan¹²^ORCID,Zhang Dong‐Jie¹²^ORCID

Affiliation:

1. College of Food Heilongjiang Bayi Agricultural University Xinfeng Lu 5 Daqing163319China

2. Chinese National Engineering Research Center Daqing163319China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15180

Reference53 articles.

1. Mung bean ( Vigna radiata (L.)) coat extract modulates macrophage functions to enhance antigen presentation: A proteomic study

2. Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean

3. Interactions of condensed tannins with selected proteins

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. 8S Globulin of Mungbean [Vigna radiata (L.) Wilczek]: Cloning and Characterization of Its cDNA Isoforms, Expression in Escherichia coli, Purification, and Crystallization of the Major Recombinant 8S Isoform

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