A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes.

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作者： Xianghui,Yan ^[1] ; Zheling,Zeng ^[2] ; David Julian,McClements ^[3] ; Xiaofeng,Gong ^[1] ; Ping,Yu ^[2] ; Jiaheng,Xia ^[4] ; Deming,Gong ^[5]

作者单位： State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China. ^[1] Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China. ^[2] School of Resources & Environment, Nanchang University, Nanchang, China. ^[3] School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China. ^[4] Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA. ^[5] New Zealand Institute of Natural Medicine Research, Auckland, New Zealand. ^[6]

关键词 complexes conjugates plant-based proteins polyphenols

主题词植物蛋白质类(Plant Proteins);酚类(Phenols);抗氧化剂(Antioxidants);乳化剂(Emulsifying Agents)

DOI 10.1111/1541-4337.13112

PMID 36789802

发布时间 2023-03-22

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Comprehensive reviews in food science and food safety

2023年22卷2期

1312-1336页

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A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

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A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

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