Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity
This study may provide valuable information for improving OVA's functional properties and its PC conjugates for applications in the food industry. © 2024 Society of Chemical Industry.
Authors
- Guowen Zhang (ORCID: https://orcid.org/0000-0003-2447-3729)
- Deming Gong (ORCID: https://orcid.org/0000-0002-5451-2568)
- Shu‐Ling Chen (ORCID: https://orcid.org/0009-0009-0765-0296)
- Xing Hu (ORCID: https://orcid.org/0000-0002-4590-3671)
- Xiaoyun Fei
- Zenghong Xing
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-13
- DOI
- https://doi.org/10.1002/jsfa.13881
- Citations
- 6
- Primary Topic
- Phytochemicals and Antioxidant Activities
- Type
- article
- Field-Weighted Citation Impact
- 1.34
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Jiangxi Province
- Nanchang University
- State Key Laboratory of Food Science and Technology