共 37 条
[1]
Rani P, Yu X, Liu H, Et al., Material, antibacterial and anticancer properties of natural polyphenols incorporated soy protein isolate: A review[J], European Polymer Journal, 152, (2021)
[2]
Jiang Lianzhou, Yang Zongrui, Ren Shuanghe, Et al., Effect of cavitation jet on structure and emulsification properties of soybean protein isolate, Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 37, 3, pp. 302-311, (2021)
[3]
Qi Q, Chu M, Yu X., Anthocyanins and proanthocyanidins: Chemical structures, food sources, bioactivities, and product development[J/OL], Food Reviews International
[4]
Hasni I, Bourassa P, Hamdani S, Et al., Interaction of milk α-and β-caseins with tea polyphenols, Food Chemistry, 126, 2, pp. 630-639, (2011)
[5]
Relkin P, Shukat R., Food protein aggregates as vitamin-matrix carriers: Impact of processing conditions, Food Chemistry, 134, 4, pp. 2141-2148, (2012)
[6]
Rawel H M, Czajka D, Rohn S, Et al., Interactions of different phenolic acids and flavonoids with soy proteins, International Journal of Biological Macromolecules, 30, 34, pp. 137-150, (2002)
[7]
Tsai P J, She C H., Significance of phenol- protein interactions in modifying the antioxidant capacity of peas, Journal of Agricultural and Food Chemistry, 54, 22, pp. 8491-8494, (2006)
[8]
Yu X, Zhang J, Wang L, Et al., Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones, Innovative Food Science & Emerging Technologies, 82, (2022)
[9]
Toro-Uribe S, Lopez-Giraldo L J, Decker E A., Relationship between the physiochemical properties of cocoa procyanidins and their ability to inhibit lipid oxidation in liposomes, Journal of Agricultural and Food Chemistry, 66, 17, pp. 4490-4502, (2018)
[10]
Aat A, Aus B., The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges, Trends in Food Science & Technology, 116, pp. 701-711, (2021)