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Effect of 4-methylbenzoquinone concentration on its covalent conjugates with β-lactoglobulin: Structural and

Jinshun Ye1, Xiaotong Li1, Zhenzhao Weng1

  • 1Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.

Food Chemistry
|December 24, 2024
PubMed

Keywords:
4-MethylbenzoquinoneAntioxidant activityCovalent interactionEmulsifying propertiesβ-Lactoglobulin

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