Work

Interaction of glycosylated legumin with EGCG and quercetin: structure and stability analysis

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14212

Authors: Yue Li, Jincan Wu, Jiaqi Ding, Mengyao Liu, Rui Yang

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety

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

Funder: Natural Science Foundation of Tianjin City

Award: G468971845

OpenAlex ID: W4408246305

FWCI: 0.879

Cites: 66

Cited by: 2

Related to: 10