Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf-Reference-Cited by-同舟云学术

Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3311-S3325
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Sun Chongzhen¹,Wu Wenjia¹,Ma Yurong¹,Min Tian¹,Lai Furao²,Wu Hui¹

Affiliation:

1. College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China

2. Guangdong Provincial Key Laboratory of Green Agricultural Products Processing, Guangzhou, Guangdong, China

Funder

National Natural Science Foundation of China

Open Project Program of Provincial Key Laboratory of Green Processing Technology and Product Safety of Natural Products

Key Science & Technology Brainstorm Project of Guangzhou

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1238389

Reference55 articles.

1. Recovery of protein from green leaves: Overview of crucial steps for utilisation

2. Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves

3. Some physicochemical and functional properties of alfalfa soluble leaf proteins

4. Raman, S.T.; Ganeshan, A.K.P.G.; Chen, C.; Jin, C.; Li, S.H.; Chen, H.J.; Gui, Z. In Vitro and in Vivo Antioxidant Activity of Flavonoid Extracted from Mulberry Fruit (Morus Alba L.). Pharmacognosy Magazine 2016, 12, 128–133.

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