Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 81-87

  Zhan, Fuchao ^a,c   Yang, Jinchu ^b   Li, Jing ^a,c   Wang, Yuntao ^d   Li, Bin ^a,c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b China Datang Corporation Science and Technology Research Institute Co   (China)

^c KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^d ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

Complexes; Isothermal titration calorimetry; Sodium caseinate; Spectroscopy; Tannic acid

Indexed keywords

EID: 85029692896     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.010     Document Type: Article

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