Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

Published 2019 View Full Article

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Title
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts
Authors
Keywords
Flaxseed protein, Phenolic compounds, Antioxidant, Hydroxytyrosol, Covalent bonding, Crosslinking
Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 463-471
Publisher
Elsevier BV
Online
2019-05-02
DOI
10.1016/j.foodchem.2019.04.123

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