Remarkable Enhancement of Antioxidant Activity of the Ovalbumin–EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy-Reference-Cited by-同舟云学术

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Remarkable Enhancement of Antioxidant Activity of the Ovalbumin–EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy

Published:2024-05-31 Issue:23 Volume:72 Page:13320-13327
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Yumin¹,Liu Songbai¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China

Funder

Fuli Institute of Food Science, Zhejiang University

National Key Research and Development Program of China

Key Research and Development Program of Zhejiang Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01187

Reference33 articles.

1. 7,8-Dihydroxyflavone nano-liposomes decorated by crosslinked and glycosylated lactoferrin: storage stability, antioxidant activity, in vitro release, gastrointestinal digestion and transport in Caco-2 cell monolayers

2. Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions

3. Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry

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

5. Synthesis of Antioxidant Polymers by Grafting of Gallic Acid and Catechin on Gelatin

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