Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress-Reference-Cited by-同舟云学术

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Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress

Published:2024-07 Issue: Volume:203 Page:116359
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fan Yuting,Huang Huimin,Yi Jiang

Funder

Science, Technology and Innovation Commission of Shenzhen Municipality

Basic and Applied Basic Research Foundation of Guangdong Province

Department of Education of Guangdong Province

Publisher

Elsevier BV

Reference36 articles.

1. Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers;Bax;Food Chemistry,2013

2. Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals;Bhutto;Trends in Food Science & Technology,2024

3. Therapeutic effects of EGCG: A patent review;Chakrawarti;Expert Opinion on Therapeutic Patents,2016

4. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols;Cheng;Food Chemistry,2020

5. Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid;Dai;Food Chemistry,2022

Cited by 1 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. Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins;International Journal of Food Science & Technology;2024-09-09

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