Concepedia

Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid

Xiaoya Wang, Fuguo Liu, Lei Liu, Zihao Wei, Fang Yuan, Yanxiang Gao

Food Chemistry · 2014 · 40 citations · 23 references

DOI

Concepts

References

23

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds

Jürgen Kröll, Harshadrai M. Rawel, Sascha Rohn · Food Science and Technology Research · 2003 · 391 citations · Full text

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Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

Délia B. Rodriguez–Amaya · Journal of Food Composition and Analysis · 2010 · 251 citations

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Multispectroscopic studies on the interaction of maltol, a food additive, with bovine serum albumin

Guowen Zhang, Yadi Ma, Lin Wang et al. · Food Chemistry · 2012 · 182 citations

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Covalent interactions between proteins and oxidation products of caffeoylquinic acid (chlorogenic acid)

Stéphanie Prigent, Alfons G.J. Voragen, Antonie J. W. G. Visser et al. · Journal of the Science of Food and Agriculture · 2007 · 177 citations

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