Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition
Xiangzhen Kong, Zilin Huang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li
Topics & Concepts
JuglansChemistrySolubilityPolyphenolCircular dichroismCovalent bondIsoelectric pointChromatographyFood scienceBiochemistryOrganic chemistryAntioxidantEnzymeProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesBiochemical effects in animals