Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction

Autor: Li, Hua, Chen, Zhenzhen, Qian, Yu, Dai, Ya, Ping, Yali, Wang, Qingyuan, Fang, Xiaoxue, Liu, Xinru, Zhao, Beibei

Publikováno v: In LWT 15 October 2024 210

Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein

Autor: Dai, Ya, Li, Hua, Liu, Xinhui, Wu, Qingfeng, Ping, Yali, Chen, Zhenzhen, Zhao, Beibei

Publikováno v: In International Journal of Biological Macromolecules February 2024 257 Part 2

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Construction and microencapsulation of tea polyphenols W 1 /O/W 2 double emulsion based on modified gluten (MEG).

Autor: Chen Z; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China., Li H; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China. Electronic address: lixian78101@haut.edu.cn., Zhang L; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China., Ping Y; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China., Wang Q; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China., Fang X; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China., Zhao B; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China., Zhang L; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 19; Vol. 290, pp. 139050. Date of Electronic Publication: 2024 Dec 19.