Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants-Reference-Cited by-同舟云学术

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Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants

Published:2024 Issue: Volume: Page:
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Wang Bo¹^ORCID,Pham Loc B.²,Adhikari Benu²^ORCID

Affiliation:

1. School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia

2. School of Science, RMIT University, Melbourne, VIC 3028, Australia

Abstract

Food phenolic compounds (PCs) and proteins interact and react via non-covalent and covalent routes to form phenolic compound–protein (PCP) complexes and conjugates.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00013G

Reference190 articles.

1. The Role of Polyphenols in Abiotic Stress Response: The Influence of Molecular Structure

2. M.Vuolo , V. S.Lima and M. R.Maróstica Junior , in Bioactive Compounds , ed. M. R. S. Campos , Woodhead Publishing , 2019 , pp. 33–50 , 10.1016/B978-0-12-814774-0.00002-5

3. Roles of Phenolic Compounds in the Reduction of Risk Factors of Cardiovascular Diseases

4. Natural Phenolic Compounds as Cardiovascular Therapeutics: Potential Role of their Antiinflammatory Effects

5. Bilberry (Vaccinium myrtillus L.) Powder Has Anticarcinogenic Effects on Oral Carcinoma In Vitro and In Vivo

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