Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity-Reference-Cited by-同舟云学术

Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity

Published:2019-01-17 Issue:6 Volume:99 Page:3176-3185
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Xiao‐Wei¹²,Chen Ya‐Jun²,Li Jin‐Yu²,Wang Yong‐Hui³,Yang Xiao‐Quan²^ORCID

Affiliation:

1. Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, ZhengzhouHenan Province PR China

2. Food Protein Research and Development Center, Department of Food Science and EngineeringSouth China University of Technology Guangzhou PR China

3. Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceFood and Bio‐engineering College, Xuchang University Xuchang PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9534

Reference30 articles.

1. The protective effect of a buckwheat-enriched diet on renal injury in high salt-induced hypertension in rats

2. Chemical composition and health effects of Tartary buckwheat

3. Advances in the Development of Functional Foods from Buckwheat