Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion-Reference-Cited by-同舟云学术

Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion

Published:2005-02-24 Issue:6 Volume:53 Page:2022-2027
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Viljanen Kaarina¹,Kylli Petri¹,Hubbermann Eva-Maria¹,Schwarz Karin¹,Heinonen Marina¹

Affiliation:

1. Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, FIN-00014 Helsinki, Finland, and Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24098 Kiel, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf047975d

Reference35 articles.

1. Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability

2. Polymerization of whey proteins in whey protein-stabilized emulsions

3. Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

4. Interaction of peroxidizing methyl linoleate with some proteins and amino acids

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