Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems
Qin Chen, Yahui Liu, Ying Li, Lezhen Dong, Yang Liu, Lingyi Liu, Mohamed A. Farag, Lianliang Liu, Mohamed A. Farag, Lianliang Liu
Topics & Concepts
ChemistryOvalbuminFerulic acidAntioxidantPhenolic acidQuenching (fluorescence)Hydrophobic effectProtocatechuic acidBiochemistryFood scienceFluorescenceBiologyPhysicsImmunologyImmune systemQuantum mechanicsProteins in Food SystemsFood composition and propertiesBee Products Chemical Analysis