Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products-Reference-Cited by-同舟云学术

Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products

Published:2012-04-18 Issue:17 Volume:60 Page:4327-4335
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Qi Phoebe X.¹,Nuñez Alberto¹,Wickham Edward D.¹

Affiliation:

1. Dairy and Functional Foods Research Unit, and ‡Office of Center Director, Eastern Regional Research Center (ERRC), Agricultural Research Service (ARS), United States Department of Agriculture (USDA), 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300311k

Reference55 articles.

1. The Constituents of Gardenia jasminoides Geniposide and Genipin-gentiobioside

2. Naturally Occurring Oxygen Heterocyclics. IX.1 Isolation and Characterization of Genipin2

3. Anti-inflammatory evaluation of gardenia extract, geniposide and genipin

4. Genipin inhibits the inflammatory response of rat brain microglial cells

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of controlled-release soy β-conglycinin nanoparticles containing curcumin using genipin as crosslinker;Food Bioscience;2023-08

2. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks;Food Chemistry;2021-06

3. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions;Food Hydrocolloids;2020-12

4. Effect of genipin cross-linking on the structural features of skim milk in the presence of ethylenediaminetetraacetic acid (EDTA);Colloids and Surfaces A: Physicochemical and Engineering Aspects;2020-10

5. Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin;Food Hydrocolloids;2020-06