Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

Food Biophysics

Volumn 12, Issue 2, 2017, Pages 198-210

  Gu, Luping ^a,b   Peng, Ning ^a   Chang, Cuihua ^a   McClements, David Julian ^b,c   Su, Yujie ^a   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Faculty of Science and Production of Bioproducts for Industrial Applications Research Group   (Saudi Arabia)

Author keywords

Antioxidant activity; Catechin; Conjugation; Egg white; Polymerization

Indexed keywords

AGENTS; ASCORBIC ACID; BIOPOLYMERS; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; FLAVONOIDS; FLUORESCENCE; LINOLEIC ACID; LIPIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OILS AND FATS; ORGANIC COMPOUNDS; OXIDATION; PHASE INTERFACES; PHENOLS; POLYMERIZATION; PROTEINS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; CATECHIN; CONJUGATION; EGG WHITE; HORSE-RADISH PEROXIDASE; LIQUID CHROMATOGRAPHY - MASS SPECTROMETRIES; SCAVENGING ACTIVITIES;

ANTIOXIDANTS;

EID: 85017022130     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-017-9476-5     Document Type: Article

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