Structural and Functional Characterization of Laccase-Induced β-Lactoglobulin–Ferulic Acid–Chitosan Ternary Conjugates-Reference-Cited by-同舟云学术

Structural and Functional Characterization of Laccase-Induced β-Lactoglobulin–Ferulic Acid–Chitosan Ternary Conjugates

Published:2019-09-27 Issue:43 Volume:67 Page:12054-12060
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Di¹,Lv Peifeng¹,Zhang Liang¹,Yang Shuqiao¹,Gao Yanxiang¹^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04557

Reference46 articles.

1. Enzymatic modification of polysaccharides: Mechanisms, properties, and potential applications: A review

2. Enzyme-Based Strategies for Structuring Foods for Improved Functionality

3. Potential applications of laccase-mediated coupling and grafting reactions: A review