Fabrication of pea protein isolate-folic acid conjugates via free radical grafting: Formation mechanism, stability, and curcumin delivery potential evaluation
Year: 2025
Type: article
Language: en
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Zijun Wang
raw_affiliation_strings: National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
raw_author_name: Huan Li
raw_affiliation_strings: DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
raw_author_name: Shikai Zhang
raw_affiliation_strings: DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
raw_author_name: Ke Ding
raw_affiliation_strings: DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
raw_author_name: Ying Xie
raw_affiliation_strings: DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
raw_author_name: Rongrong Wang
raw_affiliation_strings: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
raw_author_name: Liang Zhao
raw_affiliation_strings: National Engineering Research Centre for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
raw_author_name: Wenjiang He
raw_affiliation_strings: R&D Centre, Infinitus (China) Company Ltd., Guangzhou 510520, China
raw_author_name: Yang Shan
raw_affiliation_strings: DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China. Electronic address: sy6302@sohu.com
raw_author_name: Shenghua Ding
raw_affiliation_strings: DongTing Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China; Yuelushan laboratory, Longping Agricultural College, Hunan University, Changsha 410125, China. Electronic address: shhding@hotmail.com