Interaction between Whole Buttermilk and Resveratrol-Reference-Cited by-同舟云学术

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Interaction between Whole Buttermilk and Resveratrol

Published:2013-07-11 Issue:29 Volume:61 Page:7096-7101
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ye Jian-Hui¹²,Thomas Emilie³,Sanguansri Luz¹,Liang Yue-Rong²,Augustin Mary Ann¹

Affiliation:

1. CSIRO Preventative Health National Research Flagship and CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

2. Zhejiang University Tea Research Institute, Hangzhou 310058, China

3. Ecole Nationale Superieure de Chimie, de Biologie et de Physique, 16 Avenue Pey-Berland, Cedex 33607, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf401784z

Reference40 articles.

1. Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane

2. Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes

3. Production of a Novel Ingredient from Buttermilk

4. Invited Review: Bovine Milk Fat Globule Membrane as a Potential Nutraceutical

5. The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder

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3. Characteristics and structure of a soy protein isolate–lutein nanocomplex produced via high‐pressure homogenization;Journal of the Science of Food and Agriculture;2022-04-13

4. Encapsulation of resveratrol using Maillard conjugates and membrane emulsification;Food Research International;2020-11

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