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Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism

Shuping Zhong, Liyong Luo, Paola Pittia, Jizhou Xie, Haitao Wen, Wei Luo, Liang Zeng, Liang Zeng

2024Food Hydrocolloids11 citationsDOI

Topics & Concepts

ChemistryHydrogen bondHydrophobic effectBeta-lactoglobulinIntermolecular forceProtein secondary structureAntioxidantFood scienceOrganic chemistryMoleculeWhey proteinBiochemistryTea Polyphenols and EffectsNutritional Studies and DietProteins in Food Systems
Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism | Litcius