Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf

International Journal of Food Properties

Volumn 20, Issue , 2018, Pages S3311-S3325

  Sun, Chongzhen ^a   Wu, Wenjia ^a   Ma, Yurong ^a   Min, Tian ^a   Lai, Furao ^b   Wu, Hui ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Provincial Key Laboratory of Green Agricultural Products Processing   (China)

Author keywords

Antioxidant activity; Functional property; Mulberry leaf; Protein fractions; Thermal characteristic

Indexed keywords

AGENTS; ANTIOXIDANTS; EMULSIFICATION; FREE RADICALS; OILS AND FATS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; FUNCTIONAL PROPERTIES; MULBERRY LEAF; PROTEIN FRACTIONS; THERMAL CHARACTERISTICS;

PROTEINS;

EID: 85040368001     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1238389     Document Type: Article

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