Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

International Journal of Food Science and Technology

Volumn 53, Issue 2, 2018, Pages 508-515

  Su, Shiwei ^a   Wan, Yangling ^a   Guo, Shuntang ^a   Zhang, Chao ^b   Zhang, Ting ^b   Liang, Ming ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Infinitus (China) Company Ltd   (China)

Author keywords

Antioxidant capacity; interaction; phenolic compounds; walnut protein hydrolysates

Indexed keywords

ANTIOXIDANTS; CHELATION; FATTY ACIDS; HYDROLYSIS; LIGHT SCATTERING; LINOLEIC ACID; PARTICLE SIZE; PHENOLS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PEPTIDES; AVERAGE PARTICLE SIZE; INTERACTION; LINOLEIC ACID PEROXIDATION; PHENOLIC COMPOUNDS; WALNUT PROTEINS;

PEPTIDES;

EID: 85040365167     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13610     Document Type: Article

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