Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Effect of Sodium Sulfite, Sodium Dodecyl Sulfate, and Urea on the Molecular Interactions and Properties of Whey Protein Isolate-Based Films

(2017) Markus Schmid et al.   Frontiers in Chemistry

Effect of fortification with parsley ( Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta

(2016) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate

(2016) M. A. Malik et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

(2016) Oxana Babova et al.   PHYTOCHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

(2014) Michał Świeca et al.   FOOD CHEMISTRY

Possibilities and limitations in the analysis of covalent interactions between phenolic compounds and proteins

(2014) Sascha Rohn   FOOD RESEARCH INTERNATIONAL

Are Vicilins Another Major Class of Legume Lectins?

(2014) Ana Ribeiro et al.   MOLECULES

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

(2014) Dariusz Dziki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Resources and Biological Activities of Natural Polyphenols

(2014) An-Na Li et al.   Nutrients

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

A New Look on Protein-Polyphenol Complexation during Honey Storage: Is This a Random or Organized Event with the Help of Dirigent-Like Proteins?

(2013) Katrina Brudzynski et al.   PLoS One

Toward a Molecular Understanding of Protein Solubility: Increased Negative Surface Charge Correlates with Increased Solubility

(2012) Ryan M. Kramer et al.   BIOPHYSICAL JOURNAL

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

(2012) Márcio Carocho et al.   FOOD AND CHEMICAL TOXICOLOGY

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

(2012) S. Mundi et al.   FOOD RESEARCH INTERNATIONAL

Spectroscopic and docking studies of the binding of two stereoisomeric antioxidant catechins to serum albumins

(2012) Durba Roy et al.   JOURNAL OF LUMINESCENCE

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols

(2011) A.S. Sivam et al.   FOOD RESEARCH INTERNATIONAL

Polyphenols and Human Health: Prevention of Disease and Mechanisms of Action

(2011) David Vauzour et al.   Nutrients

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Bioavailability of the Polyphenols: Status and Controversies

(2010) Massimo D’Archivio et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Chemistry and Biochemistry of Dietary Polyphenols

(2010) Rong Tsao   Nutrients

Interactions between globular proteins and procyanidins of different degrees of polymerization

(2009) S.V.E. Prigent et al.   JOURNAL OF DAIRY SCIENCE

Nature of hydroxycinnamate-protein interactions

(2009) Harshadrai M. Rawel et al.   PHYTOCHEMISTRY REVIEWS

Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins

(2007) Diana O. Labuckas et al.   FOOD CHEMISTRY