Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel

Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Xianghui Yan, Yifang Gao, Shichang Liu, Guohua Zhang, Junxin Zhao, Ding Cheng, Zheling Zeng, Xiaofeng Gong, Ping Yu, Deming Gong
Source: Food Chemistry - Category: Food Science Source Type: research