Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling

Phenolics have been used to suppress the formation of advanced glycation end products (AGEs) in food; however, enhancing their thermostability and photostability in foods remains a key issue. Ferulic acid (FA), quercetin (QT), and vanillic acid (VA), which reduce production of AGEs, were embedded in...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Shanying, Li, Xiaolei, Ai, Binling, Zheng, Lili, Zheng, Xiaoyan, Yang, Yang, Xiao, Dao, Sheng, Zhanwu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9234335/
https://www.ncbi.nlm.nih.gov/pubmed/35769329
http://dx.doi.org/10.1016/j.fochx.2022.100369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9234335/
https://www.ncbi.nlm.nih.gov/pubmed/35769329
http://dx.doi.org/10.1016/j.fochx.2022.100369

Ejemplares similares