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Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions

  • Published:2021-06 Issue: Volume:346 Page:128680
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Chen Yashu,Huang Fenghong,Xie Bijun,Sun Zhida,McClements David Julian,Deng Qianchun

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Reference48 articles.

1. Handbook of Ultrasonics and Sonochemistry;Ashokkumar;Springer, US,,2016

2. Recent developments on polyphenol–protein interactions: Effects on tea and coffee taste, antioxidant properties and the digestive system;Bandyopadhyay;Food & Function,2012

3. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007

4. Determination of SH- and SS-groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974

5. Lotus seedpod proanthocyanidin-whey protein complexes_ Impact on physical and chemical stability of β-carotene-nanoemulsions;Chen;Food Research International,2020
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