Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism

Lin Chen; Nan Chen; Qiang He; Qun Sun; Mai-Rui Gao; Wei-Cai Zeng

doi:10.1016/j.foodres.2022.112110

Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism

Lin Chen, Nan Chen, Qiang He, Qun Sun, Mai-Rui Gao, Wei-Cai Zeng

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Food Research International
Volym	162
Antal sidor	12
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2022.112110
Status	Publicerad - dec. 2022
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

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@article{2eb81ea4cd3d4e0fb38737485ef7b54f,

title = "Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism",

keywords = "Casein, Emulsifying property, Foaming property, Interaction, Molecular docking, Phenolic compounds, 416 Food Science",

author = "Lin Chen and Nan Chen and Qiang He and Qun Sun and Mai-Rui Gao and Wei-Cai Zeng",

year = "2022",

month = dec,

doi = "10.1016/j.foodres.2022.112110",

language = "English",

volume = "162",

journal = "Food Research International",

issn = "0963-9969",

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AU - Chen, Lin

AU - Chen, Nan

AU - He, Qiang

AU - Sun, Qun

AU - Gao, Mai-Rui

AU - Zeng, Wei-Cai

PY - 2022/12

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KW - Casein

KW - Emulsifying property

KW - Foaming property

KW - Interaction

KW - Molecular docking

KW - Phenolic compounds

KW - 416 Food Science

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DO - 10.1016/j.foodres.2022.112110

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SN - 0963-9969

VL - 162

JO - Food Research International

JF - Food Research International

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