articleTop 1% cited
Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
Trends in Food Science & Technology · 2019 · Vol. 91 · pp. 507–517
Tran Hong Quan(Vinh Long University of Technology Education)Soottawat Benjakul✉(Prince of Songkla University)Thanasak Sae‐leaw(Prince of Songkla University)Amjad Khansaheb Balange(Central Institute of Fisheries Education)Sajid Maqsood(United Arab Emirates University)
Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsAntioxidant Activity and Oxidative StressPolyphenolAntioxidantConjugateChemistryProperty (philosophy)BiochemistryMathematics
Funding
- Higher Education Research Promotion
- Prince of Songkla University
- Office of the Higher Education Commission
Citations
679
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19.80
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100
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100%
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References
A review on protein–phenolic interactions and associated changes
Food Research International · 2013 · 1,242 citations
Interactions of polyphenols with carbohydrates, lipids and proteins
Food Chemistry · 2014 · 1,125 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
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
Food Hydrocolloids · 2016 · 414 citations
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