Work

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

Year: 2015

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2015.03.128

Authors: Iris J. Joye, Gabriel Davidov-Pardo, Richard D. Ludescher, David J. McClements

Institutions: University of Massachusetts Amherst, KU Leuven, Rutgers, The State University of New Jersey, King Abdulaziz University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: European Commission, Fonds Wetenschappelijk Onderzoek

OpenAlex ID: W1990621630

FWCI: 29.89

Cites: 35

Cited by: 363

Related to: 10