Comparison of interaction, structure, and cell proliferation of <scp> <i>α</i> ‐lactalbumin </scp> –safflower yellow complex induced by microwave heating or conventional heating-Reference-Cited by-同舟云学术

Comparison of interaction, structure, and cell proliferation of α ‐lactalbumin –safflower yellow complex induced by microwave heating or conventional heating

Published:2022-12-08 Issue:4 Volume:103 Page:1846-1855
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Li Tianqi¹²,Li Jinzhe²,Huang Yuxuan²,Qayum Abdul²,Jiang Zhanmei¹²^ORCID,Liu Zhenmin¹^ORCID

Affiliation:

1. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co. Ltd Shanghai China

2. Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education College of Food Science Harbin People's Republic of 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.12325

Reference51 articles.

1. Stabilising effect of α-lactalbumin on concentrated infant milk formula emulsions heat treated pre- or post-homogenisation

2. Effect of ultrasound on structure and functional properties of laccase-catalyzed α-lactalbumin

3. Comparing the binding interaction between β-lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking

4. Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

5. Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods