Altering functional properties of rice protein hydrolysates by covalent conjugation with chlorogenic acid

Proteins and phenolic compounds are common components in foods that readily interact with each other to yield complexes, leading to changes in the functional properties. In this study, we investigated the effect of covalent conjugation of rice protein hydrolysates (RPH) with chlorogenic acid (CA) on...

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Detalles Bibliográficos
Autores principales: Pan, Xin, Fan, Fenjiao, Ding, Jian, Li, Peng, Sun, Xinyang, Zhong, Lei, Fang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9475698/
https://www.ncbi.nlm.nih.gov/pubmed/36118986
http://dx.doi.org/10.1016/j.fochx.2022.100352

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9475698/
https://www.ncbi.nlm.nih.gov/pubmed/36118986
http://dx.doi.org/10.1016/j.fochx.2022.100352

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