Inclusion complexes of tea polyphenols with HP‐β‐cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity

Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

(2019) Jingrong Cheng et al.   MEAT SCIENCE

Improving the stability of thyme essential oil solid liposome by using β-cyclodextrin as a cryoprotectant

(2018) Lin Lin et al.   CARBOHYDRATE POLYMERS

Propyl gallate/cyclodextrin supramolecular complexes with enhanced solubility and radical scavenging capacity

(2018) Qian Li et al.   FOOD CHEMISTRY

Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress

(2018) Yumeng Zhang et al.   FOOD RESEARCH INTERNATIONAL

Fabrication and characterization of tea polyphenols loaded pullulan-CMC electrospun nanofiber for fruit preservation

(2018) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ham processing: effects of tumbling, cooking and high pressure on proteins

(2018) Anja Rakotondramavo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

(2017) Han Lu et al.   FOOD CHEMISTRY

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

(2017) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation, characterization, and in vitro anti-inflammatory evaluation of novel water soluble kamebakaurin/hydroxypropyl-β-cyclodextrin inclusion complex

(2017) Aun Raza et al.   JOURNAL OF MOLECULAR STRUCTURE

Inclusion complex of chrysin with sulfobutyl ether-β-cyclodextrin (Captisol ® ): Preparation, characterization, molecular modelling and in vitro anticancer activity

(2017) Abhijeet D. Kulkarni et al.   JOURNAL OF MOLECULAR STRUCTURE

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

(2017) Na Jia et al.   MEAT SCIENCE

β-Cyclodextrin inclusion complexes containing clove ( Eugenia caryophyllata ) and Mexican oregano ( Lippia berlandieri ) essential oils: Preparation, physicochemical and antimicrobial characterization

(2017) Maria Antonieta Anaya-Castro et al.   Food Packaging and Shelf Life

Molecular Modeling and Physicochemical Properties of Supramolecular Complexes of Limonene with α- and β-Cyclodextrins

(2016) Paula dos Passos Menezes et al.   AAPS PHARMSCITECH

Enhancement of antioxidant activity of green tea epicatechins in β-cyclodextrin cavity: Single-crystal X-ray analysis, DFT calculation and DPPH assay

(2016) Thammarat Aree et al.   CARBOHYDRATE POLYMERS

Posaconazole/hydroxypropyl-β-cyclodextrin host–guest system: Improving dissolution while maintaining antifungal activity

(2016) Peixiao Tang et al.   CARBOHYDRATE POLYMERS

Batch-injection analysis with amperometric detection of the DPPH radical for evaluation of antioxidant capacity

(2016) Gracy K.F. Oliveira et al.   FOOD CHEMISTRY

Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component

(2016) Romina L. Abarca et al.   FOOD CHEMISTRY

Cyclodextrin–protein interaction as inhibiting factor against aggregation

(2016) Marcella Niccoli et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

(2016) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

(2015) Grażyna Budryn et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Coencapsulation of Ferulic and Gallic acid in hp-b-cyclodextrin

(2015) Gortzi Olga et al.   FOOD CHEMISTRY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

(2015) Sisse Jongberg et al.   MEAT SCIENCE

Inclusion complexes of N-sulfamoyloxazolidinones with β-cyclodextrin: A molecular modeling approach

(2014) Karim Dinar et al.   CHEMICAL PHYSICS LETTERS

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

(2014) Desugari Hygreeva et al.   MEAT SCIENCE

Characterizing the natural canthaxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex

(2013) Seyed Mohammad Taghi Gharibzahedi et al.   CARBOHYDRATE POLYMERS

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical characterisation of the supramolecular structure of luteolin/cyclodextrin inclusion complex

(2013) Benguo Liu et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-β-cyclodextrin

(2012) Chao Yuan et al.   CARBOHYDRATE POLYMERS

Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates

(2012) Miao Liang et al.   FOOD CHEMISTRY

Effect of packaging conditions on shelf-life of fresh foal meat

(2012) María Gómez et al.   MEAT SCIENCE

Water soluble complexes of curcumin with cyclodextrins: Characterization by FT-Raman spectroscopy

(2012) P.R. Krishna Mohan et al.   VIBRATIONAL SPECTROSCOPY

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

2-Hydroxypropyl-β-cyclodextrin strongly improves water solubility and anti-proliferative activity of pyrazolo[3,4-d]pyrimidines Src-Abl dual inhibitors

(2010) Elena Dreassi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

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

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Natural and synthetic antioxidants: An updated overview

(2010) Agnieszka Augustyniak et al.   FREE RADICAL RESEARCH

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

AutoDock Vina: Improving the speed and accuracy of docking with a new scoring function, efficient optimization, and multithreading

(2009) Oleg Trott et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract

(2009) Valeria A. Tironi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of β-cyclodextrin on antioxidant activity of coumaric acids

(2008) Monika Stražišar et al.   FOOD CHEMISTRY

Meat waste treatment methods and potential uses

(2008) Ioannis S. Arvanitoyannis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of complex forming ability of hydroxypropyl-β-cyclodextrins

(2007) Chao Yuan et al.   FOOD CHEMISTRY