Molecular weight as a key determinant in the covalent complexation of walnut peptides and phenolic acids: a combined analysis of binding effects, structural properties, and antioxidant activities.
- DOI
- 10.1016/j.foodchem.2026.151038
- Published
- 2026 Sep 10
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151038,
title = {Molecular weight as a key determinant in the covalent complexation of walnut peptides and phenolic acids: a combined analysis of binding effects, structural properties, and antioxidant activities.},
author = {Chang Y and Hong J and Wang H and Wen Y and Fu W and Fang G and Wu C and Wu F and Liu X and He Z},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151038},
url = {https://doi.org/10.1016/j.foodchem.2026.151038}
}RIS
TY - JOUR TI - Molecular weight as a key determinant in the covalent complexation of walnut peptides and phenolic acids: a combined analysis of binding effects, structural properties, and antioxidant activities. AU - Chang Y AU - Hong J AU - Wang H AU - Wen Y AU - Fu W AU - Fang G AU - Wu C AU - Wu F AU - Liu X AU - He Z PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151038 UR - https://doi.org/10.1016/j.foodchem.2026.151038 ER -
APA
Y, C., J, H., H, W., Y, W., W, F., G, F., C, W., F, W., X, L., & Z, H. (2026). Molecular weight as a key determinant in the covalent complexation of walnut peptides and phenolic acids: a combined analysis of binding effects, structural properties, and antioxidant activities.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151038
Source records
- pubmed · retrieved 2026-09-26T16:54:17.355Z