Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
Jun Sun, Hui Jing, Yaoyao Mu, David Julian McClements, Shijian Dong, Bin Xu
Topics & Concepts
OvotransferrinChemistryAntioxidantEgg whiteChlorogenic acidTrypsinLysozymePolyphenolConjugated systemTryptophanChromatographyChymotrypsinBiochemistryAmino acidOrganic chemistryEnzymePolymerProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMicroencapsulation and Drying Processes