Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
Xianghui Yan, Yifang Gao, Shichang Liu, Guohua Zhang, Junxin Zhao, Cheng Ding, Zheling Zeng, Xiaofeng Gong, Ping Yu, Deming Gong
Topics & Concepts
Cinnamomum camphoraChemistryCircular dichroismCovalent bondFourier transform infrared spectroscopyAntioxidantPolyphenolChromatographyOrganic chemistryBiochemistryChemical engineeringEngineeringProteins in Food SystemsFood composition and propertiesPhytochemicals and Antioxidant Activities