Formulation of protein–polyphenol particles for applications in food systems-Reference-Cited by-同舟云学术

Formulation of protein–polyphenol particles for applications in food systems

Published:2020 Issue:6 Volume:11 Page:5091-5104
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Diaz Joscelin T.¹²³⁴⁵,Foegeding E. Allen²³⁶⁷,Lila Mary Ann¹²³⁴⁵^ORCID

Affiliation:

1. Plants for Human Health Institute

2. Food Bioprocessing & Nutrition Sciences

3. North Carolina State University

4. North Carolina Research Campus

5. Kannapolis

6. Raleigh

7. USA

Abstract

Consumers are demanding healthy nutritious foods rich in protein (both plant and animal) and biologically-active phytochemicals from plants, which can help the body to sustain a stronger immune system and fight against oxidative stress.

Funder

Foundation for Food and Agriculture Research

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00186D

Reference55 articles.

1. Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

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4. Novel Insights into the Pharmacology of Flavonoids

5. Chemopreventive effects of dietary phytochemicals against cancer invasion and metastasis: Phenolic acids, monophenol, polyphenol, and their derivatives

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