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Eco-friendly synthesis of Arabinoxylan-Catechin conjugates: Enhanced functional and antioxidant properties via cold plasma and ultrasonic methods.

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Title: Eco-friendly synthesis of Arabinoxylan-Catechin conjugates: Enhanced functional and antioxidant properties via cold plasma and ultrasonic methods.
Authors: Atehli D; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Xu Z; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd, China., Guo X; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Xiao M; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Cheng B; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Jia X; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China., Wu B; Hangzhou Biocom Biotech Co.,Ltd, 311508, No.6 Fengxi Road, Fengchuan Street, Tonglu County, Hangzhou City, Zhejiang Province, China., Kang J; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: ji.kang@tust.edu.cn., Guo Q; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: guoqingbin008322@tust.edu.cn., Cui SW; Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, ON, Canada.
Source: Food chemistry [Food Chem] 2025 Apr 30; Vol. 472, pp. 142986. Date of Electronic Publication: 2025 Jan 20.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Eco-friendly synthesis of Arabinoxylan-Catechin conjugates: Enhanced functional and antioxidant properties via cold plasma and ultrasonic methods.
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  Data: <searchLink fieldCode="AU" term="%22Atehli+D%22">Atehli D</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.<br /><searchLink fieldCode="AU" term="%22Xu+Z%22">Xu Z</searchLink>; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd, China.<br /><searchLink fieldCode="AU" term="%22Guo+X%22">Guo X</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.<br /><searchLink fieldCode="AU" term="%22Xiao+M%22">Xiao M</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.<br /><searchLink fieldCode="AU" term="%22Cheng+B%22">Cheng B</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.<br /><searchLink fieldCode="AU" term="%22Jia+X%22">Jia X</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.<br /><searchLink fieldCode="AU" term="%22Wu+B%22">Wu B</searchLink>; Hangzhou Biocom Biotech Co.,Ltd, 311508, No.6 Fengxi Road, Fengchuan Street, Tonglu County, Hangzhou City, Zhejiang Province, China.<br /><searchLink fieldCode="AU" term="%22Kang+J%22">Kang J</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: ji.kang@tust.edu.cn.<br /><searchLink fieldCode="AU" term="%22Guo+Q%22">Guo Q</searchLink>; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: guoqingbin008322@tust.edu.cn.<br /><searchLink fieldCode="AU" term="%22Cui+SW%22">Cui SW</searchLink>; Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, ON, Canada.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Apr 30; Vol. 472, pp. 142986. <i>Date of Electronic Publication: </i>2025 Jan 20.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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              Text: 2025 Apr 30
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