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International Journal of Food Properties Volume 17, 2014 - Issue 10
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Original Articles

Physicochemical and Functional Properties of Tea Protein

Bin WangHangzhou Tea Research Institute, CHINA COOP, Hangzhou, China;Zhejiang Provincial Key Lab of Tea Resources Cross-Boundary Application and Technology, ChinaCorrespondence[email protected]
,
Yulan JiangHangzhou Tea Research Institute, CHINA COOP, Hangzhou, China;Zhejiang Provincial Key Lab of Tea Resources Cross-Boundary Application and Technology, China
,
Jing LiuHangzhou Tea Research Institute, CHINA COOP, Hangzhou, China;Zhejiang Provincial Key Lab of Tea Resources Cross-Boundary Application and Technology, China
,
Wenqin ZhangDiscipline Inspection Commission of Changning County, Baoshan, China
,
Saikun PanHuaihai Institute of Technology, Lian Yungang, China
&
Yin MaoJiangnan University, Wuxi, China
Pages 2275-2283 | Received 08 Oct 2012, Accepted 16 Mar 2013, Published online: 03 Jul 2014

Citations (10)

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Milad Hadidi, Yasaman Hossienpour, Majid Nooshkam, Maryam Mahfouzi, Maryam Gharagozlou, Faezeh Sadat Aliakbari, Fatemeh Aghababaei & David Julian McClement. (2023) Green leaf proteins: a sustainable source of edible plant-based proteins. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Zhiyong He, Weiwei Li, Fengxian Guo, Weiyao Li, Maomao Zeng & Jie Chen. (2015) Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation. International Journal of Food Properties 18:8, pages 1817-1828.
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Articles from other publishers (8)

Manoj Kumar, Pavidharshini Selvasekaran, Ramalingam Chidambaram, Baohong Zhang, Muzaffar Hasan, Om Prakash Gupta, Nadeem Rais, Kanika Sharma, Anshu Sharma, José M. Lorenzo, E. Parameswari, Vishal P. Deshmukh, Amr Elkelish, Basel A. Abdel-Wahab, Deepak Chandran, Abhijit Dey, Marisennayya Senapathy, Surinder Singh, Ravi Pandiselvam, Vellaikumar Sampathrajan, Sangram Dhumal & Ryszard Amarowicz. (2023) Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review. Food Chemistry 428, pages 136783.
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Dibyakanta Seth, Mondita Athparia, Anoop Singh, Dheeraj Rathore, Veluswamy Venkatramanan, Veeranna Channashettar, Shiv Prasad, Shivani Maddirala, Surajbhan Sevda & Rupam Kataki. (2023) Sustainable environmental practices of tea waste—a comprehensive review. Environmental Science and Pollution Research.
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Minjian Qiu, Nannan Wang, Jiamin Pend, Yan Li, Lu Li & Xinan Xie. (2022) Ultrasound‐assisted reverse micelle extraction and characterization of tea protein from tea residue. Journal of the Science of Food and Agriculture 103:8, pages 4068-4076.
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Dan Xu, Zhenbin Liu, Zinuo An, Liangbin Hu, Hongbo Li, Haizhen Mo & Subrota Hati. (2023) Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum. Food Chemistry 409, pages 135289.
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Ji‐Young Lee, Hyein Hong, Jae‐Eun Lee, Yi‐Jee Hong, Hye Won Hwang, Hyeon‐Su Jin, Hyunkyou Shim, Yong‐deog Hong, Won‐Seok Park, Jin‐Oh Chung & Dong‐Woo Lee. (2022) Valorization of leftover green tea residues through conversion to bioactive peptides using probiotics‐aided anaerobic digestion. Microbial Biotechnology 16:2, pages 418-431.
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Huan Zhang, Yijie Chen, Yafei Guo, Wencan Xu, Wenfeng Wang, Shuang Wu, Wenjun Chen & Youyi Huang. (2021) Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea. LWT 150, pages 111950.
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Lijing Ke, Wei Xu, Jianing Gao, Guanzhen Gao, Huiqin Wang, Jianwu Zhou, Jie Liu, Pingfan Rao & Yongquan Xu. (2021) Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion. Food Control 119, pages 107465.
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Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu & Shao Quan Liu. (2020) Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae . Journal of Food Science 85:2, pages 306-315.
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