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Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
Julia K. Keppler, Dierk Martin, Vasil M. Garamus, Claire Berton‐Carabin, Elia Nipoti, Tom Coenye, Karin Schwarz
Christian-Albrechts-Universität zu Kiel Max Rubner Institut Wageningen University & Research University of Milan
来源Food Hydrocolloids
年份2016
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生物医学Proteins in Food Systems
Protein Hydrolysis and Bioactive Peptides · Food Allergy and Anaphylaxis Research
参考文献 73
Effect of temperature on the secondary structure of β -lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy: a test of the molten globule hypothesis
被引 301Xiao Lin Qi, Carl Holt, David McNulty · Biochemical Journal · 1997
Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut
被引 101Kalpana Palani, Britta Harbaum‐Piayda, Diana Meske · Food Chemistry · 2015
Performance Standards for Antimicrobial Susceptibility Testing; Eighteenth Informational Supplement
被引 2,071Franklin R. Cockerill, Clinical · Medical Entomology and Zoology · 2008
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引用本文 57
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
被引 213Mi Zhang, Liuping Fan, Yuanfa Liu · Food Chemistry · 2022
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
被引 203Julia K. Keppler, Karin Schwarz, Atze Jan van der Goot · Trends in Food Science & Technology · 2020
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
被引 102Xianghui Yan, Zheling Zeng, David Julian McClements · Comprehensive Reviews in Food Science and Food Safety · 2023
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