Ultrasound‐assisted reverse micelle extraction and characterization of tea protein from tea residue
Author:
Affiliation:
1. College of Food Science, South China Agricultural University Guangzhou China
2. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12381
Reference50 articles.
1. Physicochemical and Functional Properties of Tea Protein
2. Studies on tea protein extraction using alkaline and enzyme methods
3. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
4. Antioxidant and functional properties of tea protein as affected by the different tea processing methods
5. Suppression of fatty acid synthase in MCF-7 breast cancer cells by tea and tea polyphenols: a possible mechanism for their hypolipidemic effects
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