换一批Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion.
第一作者：
Mouming,Zhao
第一单位：
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China.
作者：
主题词
抗原, 植物(Antigens, Plant);抗氧化剂(Antioxidants);儿茶素(Catechin);乳状剂(Emulsions);球蛋白类(Globulins);脂质过氧化作用(Lipid Peroxidation);脂氧合酶类(Lipoxygenases);氧化还原(Oxidation-Reduction);蛋白质结合(Protein Binding);蛋白质羟基化(Protein Carbonylation);红花油(Safflower Oil);种子贮藏蛋白质类(Seed Storage Proteins);大豆蛋白质类(Soybean Proteins);光谱法, 荧光(Spectrometry, Fluorescence);巯基化合物(Sulfhydryl Compounds);水(Water)
DOI
10.1016/j.foodchem.2018.06.108
PMID
30064764
发布时间
2018-10-10
- 浏览79
Food chemistry
315-323页
相似文献
- 中文期刊
- 外文期刊
- 学位论文
- 会议论文
