articleTop 1% cited
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
Food Hydrocolloids · 2016 · Vol. 63 · pp. 625–634
Fuguo Liu(University of Massachusetts Amherst)Cuicui Ma(China Agricultural University)David Julian McClements(University of Massachusetts Amherst)Yanxiang Gao✉(China Agricultural University)
Proteins in Food SystemsSensory Analysis and Statistical MethodsAgricultural and Food SciencesCovalent bondChemistryPolyphenolAntioxidantChlorogenic acidEthanolNanoparticleConjugateThermal stabilityOrganic chemistry
Funding
- National Natural Science Foundation of China
Citations
414
FWCI
24.33
field-weighted impact
References
38
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100%
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Cited by
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References
A review on protein–phenolic interactions and associated changes
Food Research International · 2013 · 1,242 citations
Interactions of different phenolic acids and flavonoids with soy proteins
International Journal of Biological Macromolecules · 2002 · 458 citations
Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
Food Hydrocolloids · 2003 · 392 citations
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Nature · 1970 · 251,243 citations
Zein: the industrial protein from corn
Industrial Crops and Products · 2001 · 1,410 citations
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