article
Interactions of different phenolic acids and flavonoids with soy proteins
International Journal of Biological Macromolecules · 2002 · Vol. 30(3-4) · pp. 137–150
Harshadrai M. Rawel(University of Potsdam)Dörte B. Czajka(University of Potsdam)Sascha Rohn(University of Potsdam)Jürgen Kröll✉(University of Potsdam)
Protein Hydrolysis and Bioactive PeptidesProteins in Food SystemsPhytase and its ApplicationsChemistryMyricetinChromatographyDerivatizationTrypsinSoy proteinCaffeic acidTryptophanCircular dichroismKaempferol
MeSH terms
Anilino NaphthalenesulfonatesCalorimetry, Differential ScanningCaseinsChymotrypsinCircular DichroismFlavonoidsFluorescenceGlobulinsPancreatinPepsin AQuercetinStructure-Activity RelationshipTrypsinTrypsin Inhibitor, Kunitz SoybeanSoybean Proteins
Funding
- Deutsche Forschungsgemeinschaft
Citations
458
FWCI
1.83
field-weighted impact
References
34
Percentile
85%
vs. same field & year
Citations per year
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References
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
Journal of Food Science · 1985 · 505 citations
Estimation of Protein Secondary Structure from Circular Dichroism Spectra: Comparison of CONTIN, SELCON, and CDSSTR Methods with an Expanded Reference Set
Analytical Biochemistry · 2000 · 2,976 citations
Phenolic compounds and their role in oxidative processes in fruits
Food Chemistry · 1999 · 1,260 citations
Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden
Journal of the Science of Food and Agriculture · 1999 · 1,249 citations
Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolism
Journal of the Science of Food and Agriculture · 2000 · 897 citations
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
Journal of Agricultural and Food Chemistry · 1979 · 1,557 citations
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