Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol

Food Chemistry

Volumn 266, Issue , 2018, Pages 101-109

  Guo, Yuchen ^a   Jauregi, Paula ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant activity; Heating; Nanoparticles; Resveratrol; Lactoglobulin

Indexed keywords

ANTIOXIDANTS; HEATING; NANOPARTICLES; SOLUBILITY;

ANTI-OXIDANT ACTIVITIES; BETA-LACTOGLOBULIN; FLUORESCENCE MEASUREMENTS; LACTOGLOBULIN; NATIVE PROTEINS; PROCESSING CONDITION; PROTECTIVE EFFECTS; STRONG INTERACTION;

RESVERATROL;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); BETA LACTOGLOBULIN; NANOPARTICLE; RESVERATROL; ANTIOXIDANT; LACTOGLOBULIN;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPLEX FORMATION; DRUG SOLUBILITY; DRUG STABILITY; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FLUORESCENCE; HEAT; HEATING; ISOMERIZATION; LIGHT; MEASUREMENT; PASTEURIZATION; PH; SOLUBILITY; CHEMISTRY; ISOMERISM; SPECTROFLUOROMETRY;

ANTIOXIDANTS; DRUG STABILITY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; ISOMERISM; LACTOGLOBULINS; LIGHT; NANOPARTICLES; RESVERATROL; SOLUBILITY; SPECTROMETRY, FLUORESCENCE;

EID: 85048507338     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.108     Document Type: Article

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