Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities

The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu distillation by-product). This study aimed to explore...

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Autores principales:	Yunsong Jiang, Yuxin Qin, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Jinyuan Sun, Xin-An Zeng, Baoguo Sun
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2024-06-01
Colección:	Food Chemistry: X
Materias:	Jiuzao glutelin Functional components Reinforcing effects Stability improvement Antioxidant ability
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2590157524002657
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