Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
- 1 June 2019
- journal article
- research article
- Published by Elsevier in Food Research International
- Vol. 120, 603-609
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31430067, 31601475, 31801553)
- China Postdoctoral Science Foundation (2017 M610200, 2018 T110265)
- Heilongjiang Postdoctoral Foundation (LBHZ17011)
- Beijing Technology & Business University
This publication has 29 references indexed in Scilit:
- Spectroscopic and docking studies of the binding of two stereoisomeric antioxidant catechins to serum albuminsJournal of Luminescence, 2012
- Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigationFood Chemistry, 2012
- Interactions between Polyphenols and Macromolecules: Quantification Methods and MechanismsCritical Reviews in Food Science and Nutrition, 2012
- Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidationFood Research International, 2006
- Thermal stability of films formed by soy protein isolate–sodium dodecyl sulfatePolymer Degradation and Stability, 2005
- Antioxidant Activity of Protein-Bound QuercetinJournal of Agricultural and Food Chemistry, 2004
- Factors affecting sorghum protein digestibilityJournal of Cereal Science, 2003
- Improved Method for Determining Food Protein Degree of HydrolysisJournal of Food Science, 2001
- Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic CompoundsJournal of Food Science, 2001
- The Use and Misuse of FTIR Spectroscopy in the Determination of Protein StructureCritical Reviews in Biochemistry and Molecular Biology, 1995