Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants

(2020) Elvira Gonzalez de Mejia et al.   Annual Review of Food Science and Technology

Changes in Allergenicity of Ovalbumin in Vitro and in Vivo on Conjugation with Quercetin

(2020) Tingting Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lectin rich horsegram protein and myricetin activates insulin signaling – A study targeting PTP1β

(2020) Nanjaiah Lalitha et al.   Journal of Functional Foods

Binding of peanut allergen Ara h 2 with Vaccinium fruit polyphenols

(2019) Nathalie J. Plundrich et al.   FOOD CHEMISTRY

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

(2019) Francisco A. Tomás-Barberán et al.   Annual Review of Food Science and Technology

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

(2019) Mirjana B. Pešić et al.   FOOD CHEMISTRY

Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

(2019) Cong Ren et al.   FOOD HYDROCOLLOIDS

Valorization of Soy Whey Wastewater: How Epigallocatechin-3-Gallate Regulates Protein Precipitation

(2019) Zejian Xu et al.   ACS Sustainable Chemistry & Engineering

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

(2019) Loc Bao Pham et al.   FOOD CHEMISTRY

Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

(2019) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ mice

(2019) Rishipal R. Bansode et al.   FOOD CHEMISTRY

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

(2019) Weiyi He et al.   Journal of Functional Foods

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

(2019) Jiang Yi et al.   FOOD CHEMISTRY

Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

(2019) Kourosh Abdollahi et al.   FOOD HYDROCOLLOIDS

Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathway

(2018) Rishipal R. Bansode et al.   FOOD CHEMISTRY

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

(2018) Ahmed A. Abd El-Maksoud et al.   FOOD CHEMISTRY

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

(2018) Jiang Jiang et al.   FOOD CHEMISTRY

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

(2018) Xuli Wu et al.   FOOD CHEMISTRY

Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity

(2018) Simin Wu et al.   FOOD CHEMISTRY

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Analysis of the interaction mechanism of Anthocyanins ( Aronia melanocarpa Elliot) with β-casein

(2018) Jie Wei et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol

(2018) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Review on the loading efficacy of dietary tea polyphenols with milk proteins

(2018) P. Chanphai et al.   FOOD HYDROCOLLOIDS

Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods

(2018) Fuchao Zhan et al.   FOOD HYDROCOLLOIDS

Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility

(2018) Yan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds based conjugates from dextran aldehyde and BSA: Preparation, characterization and evaluation of their anti-cancer efficacy for therapeutic applications

(2018) Sudheer Rai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

(2018) Scott H. Sicherer et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

(2018) Mostafa Ali et al.   JOURNAL OF FOOD SCIENCE

Interactions between wine phenolic compounds and human saliva in astringency perception

(2018) Ignacio García-Estévez et al.   Food & Function

A computationally driven analysis of the polyphenol-protein interactome

(2018) Sébastien Lacroix et al.   Scientific Reports

The effects of protein-phenolic interactions in wheat protein fractions on allergenicity, antioxidant activity and the inhibitory activity of angiotensin I-converting enzyme (ACE)

(2018) Sana Gammoh et al.   Food Bioscience

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking

(2018) Xuelian Ma et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin

(2018) Yuqin Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic, molecular docking and MD simulation studies

(2018) Nasser Abdulatif Al-Shabib et al.   JOURNAL OF MOLECULAR LIQUIDS

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

(2018) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

(2018) Tássia B. Pessato et al.   Journal of Functional Foods

Dough properties, bread quality, and associated interactions with added phenolic compounds: A review

(2018) Jingwen Xu et al.   Journal of Functional Foods

Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration

(2018) Roberta Targino Hoskin et al.   FOOD CHEMISTRY

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

(2018) Lloyd Condict et al.   FOOD HYDROCOLLOIDS

Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation

(2017) Shalu Fu et al.   FOOD CHEMISTRY

Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

(2017) Fuguo Liu et al.   FOOD CHEMISTRY

Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions

(2017) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

(2017) Michał Świeca et al.   FOOD CHEMISTRY

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

(2017) Jingjing Jia et al.   FOOD CHEMISTRY

Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage

(2017) Roberta Correia et al.   FOOD CHEMISTRY

Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

(2017) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation

(2017) Taotao Dai et al.   FOOD RESEARCH INTERNATIONAL

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

(2017) Seda Yildirim-Elikoglu et al.   FOOD REVIEWS INTERNATIONAL

Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations

(2017) Raúl Ferrer-Gallego et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins

(2017) Maxime Pérot et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Small-Angle X-ray Scattering Study of Protein Complexes with Tea Polyphenols

(2017) Ce Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular Interaction Between Salivary Proteins and Food Tannins

(2017) Mafalda Santos Silva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro Hypoallergenicity of Peanut Protein-Blueberry Polyphenol Aggregate Particles

(2017) Nathalie Plundrich et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

Quantitative structural modeling on the wavelength interval (Δ λ ) in synchronous fluorescence spectroscopy

(2017) Fayezeh Samari et al.   JOURNAL OF MOLECULAR STRUCTURE

Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage

(2017) Jasmeet Kaur et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens

(2017) Yichen Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of pectinase and protease clarification treatment of pomegranate juice

(2017) Martina Cerreti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin

(2017) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound on the interaction between (−)-epicatechin gallate and bovine serum albumin in a model wine

(2017) Qing-An Zhang et al.   ULTRASONICS SONOCHEMISTRY

Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods

(2017) Mary Ann Lila et al.   Food & Function

Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

(2017) Nathalie J. Plundrich et al.   Food & Function

Formulation and in vitro evaluation of curcumin-lactoferrin conjugated nanostructures for cancerous cells

(2017) Farkhondeh Chaharband et al.   Artificial Cells Nanomedicine and Biotechnology

Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract

(2017) Pimonpan Kaewprachu et al.   Food Packaging and Shelf Life

Targeted intracellular protein delivery based on hyaluronic acid–green tea catechin nanogels

(2016) Kun Liang et al.   Acta Biomaterialia

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion

(2016) Jiang Yi et al.   FOOD CHEMISTRY

Soy protein isolate does not affect ellagitannin bioavailability and urolithin formation when mixed with pomegranate juice in humans

(2016) Jieping Yang et al.   FOOD CHEMISTRY

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

(2016) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

(2016) Ayah Al-Hanish et al.   FOOD HYDROCOLLOIDS

Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

(2016) Yong-Hui Wang et al.   FOOD HYDROCOLLOIDS

In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

(2016) Carlos Pineda-Vadillo et al.   FOOD RESEARCH INTERNATIONAL

A review of methods used for investigation of protein-phenolic compound interactions

(2016) Jaroslaw Czubinski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Proteins on the Uptake, Distribution, and Excretion of Phenolics in the Human Body

(2016) Richard Draijer et al.   Nutrients

Analytical techniques for the study of polyphenol–protein interactions

(2015) Nataša Poklar Ulrih   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models

(2015) Shishan Fu et al.   FOOD CHEMISTRY

Influence of peptides–phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus

(2015) Anaid Hernández-Jabalera et al.   FOOD CHEMISTRY

Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix

(2015) Nemanja Stanisavljević et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates

(2015) Grażyna Budryn et al.   FOOD CHEMISTRY

Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins

(2015) Ana Oliveira et al.   FOOD CHEMISTRY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

(2015) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Interactions of caseins with phenolic acids found in chocolate

(2015) Shuting Zhou et al.   FOOD RESEARCH INTERNATIONAL

Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin

(2015) Valérie Carnovale et al.   FOOD RESEARCH INTERNATIONAL

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

(2015) Vincenza Ferraro et al.   FOOD RESEARCH INTERNATIONAL

Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

(2015) Kristen L. Dunn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Anthocyanin–Human Salivary Protein Complexes

(2015) Raúl Ferrer-Gallego et al.   LANGMUIR

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

(2015) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Analysis of binding interaction of genistein and kaempferol with bovine α-lactalbumin

(2015) Fakhrossadat Mohammadi et al.   Journal of Functional Foods

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

(2015) Nathalie J. Plundrich et al.   Food & Function

Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

(2015) Ł. Sęczyk et al.   Food & Function

Size does matter! Label-free detection of small molecule–protein interaction

(2014) Peter Fechner et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white

(2014) Jana Ognjenović et al.   FOOD CHEMISTRY

Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats

(2014) Maxime C. Bohin et al.   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

The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols

(2014) Sydney Moser et al.   FOOD RESEARCH INTERNATIONAL

In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

(2014) María Janeth Rodríguez-Roque et al.   FOOD RESEARCH INTERNATIONAL

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

(2014) Sascha Rohn   FOOD RESEARCH INTERNATIONAL

Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry

(2014) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method

(2014) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity and Protein–Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt

(2014) Lorena Trigueros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Native and Thermally Modified Protein–Polyphenol Coassemblies: Lactoferrin-Based Nanoparticles and Submicrometer Particles as Protective Vehicles for (−)-Epigallocatechin-3-gallate

(2014) Wei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Size and Molecular Flexibility Affect the Binding of Ellagitannins to Bovine Serum Albumin

(2014) Marina A. Dobreva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Strategy To Create Hypoallergenic Peanut Protein–Polyphenol Edible Matrices for Oral Immunotherapy

(2014) Nathalie J. Plundrich et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity

(2014) Juan You et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment

(2014) Scott H. Sicherer et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Artemisia dracunculus L. polyphenols complexed to soy protein show enhanced bioavailability and hypoglycemic activity in C57BL/6 mice

(2014) David M. Ribnicky et al.   NUTRITION

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

(2014) Sophie Lamothe et al.   Food & Function

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

Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin

(2013) Xiaoya Wang et al.   FOOD CHEMISTRY

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques

(2013) Monica Gallo et al.   FOOD RESEARCH INTERNATIONAL

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Incorporation of carbon nanotubes into a gelatin–catechin conjugate: Innovative approach for the preparation of anticancer materials

(2013) Giuseppe Cirillo et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

(2013) Mostafa Ali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Resveratrol Induces a Mitochondrial Complex I-dependent Increase in NADH Oxidation Responsible for Sirtuin Activation in Liver Cells

(2013) Valérie Desquiret-Dumas et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Interaction of milk whey protein with common phenolic acids

(2013) Hao Zhang et al.   JOURNAL OF MOLECULAR STRUCTURE

The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats

(2013) Hao Zhang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences

(2013) Hao Zhang et al.   NUTRITION RESEARCH REVIEWS

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

Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans

(2012) Sarah Egert et al.   EUROPEAN JOURNAL OF NUTRITION

In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix

(2012) Diana M. Cheng et al.   FOOD CHEMISTRY

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

(2012) Marija Stojadinovic et al.   FOOD CHEMISTRY

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

(2012) Yanlan Xie et al.   FOOD RESEARCH INTERNATIONAL

The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids

(2012) Davide Tagliazucchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

(2012) Sylwia Mildner-Szkudlarz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats

(2012) Hao Zhang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase

(2012) Ziyad Tantoush et al.   Journal of Functional Foods

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

(2012) Prasun Bandyopadhyay et al.   Food & Function

Capillary electrophoresis methods for the determination of covalent polyphenol–protein complexes

(2011) John D. Trombley et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A Review of Dietary Polyphenol-Plasma Protein Interactions: Characterization, Influence on the Bioactivity, and Structure-Affinity Relationship

(2011) Jianbo Xiao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Milk β-lactoglobulin complexes with tea polyphenols

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

Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence

(2011) Kornél Nagy et al.   FOOD CHEMISTRY

Study of the acid and thermal stability of β-lactoglobulin–ligand complexes using fluorescence quenching

(2011) Li Liang et al.   FOOD CHEMISTRY

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Effect of Simultaneous Consumption of Milk and Coffee on Chlorogenic Acids’ Bioavailability in Humans

(2011) Giselle S. Duarte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Milk and Brewing Method on Black Tea Catechin Bioaccessibility

(2011) Monique C. D. van der Burg-Koorevaar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Noncovalent Interaction of Dietary Polyphenols with Bovine Hemoglobin in Vitro: Molecular Structure/Property–Affinity Relationship Aspects

(2011) Jian Bo Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sea Buckthorn (Hippophae rhamnoides) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein

(2011) Ranjith Arimboor et al.   JOURNAL OF FOOD SCIENCE

Fluorescence quenching and ligand binding: A critical discussion of a popular methodology

(2011) Marco van de Weert et al.   JOURNAL OF MOLECULAR STRUCTURE

Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects

(2011) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Molecular structure-affinity relationship of natural polyphenols for bovine γ-globulin

(2011) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Polyphenol-enriched apple extract attenuates food allergy in mice

(2010) A. W. Zuercher et al.   CLINICAL AND EXPERIMENTAL ALLERGY

NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects

(2010) Olivier Cala et al.   FASEB JOURNAL

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

(2010) Mariana von Staszewski et al.   FOOD CHEMISTRY

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

(2010) Iskender Arcan et al.   FOOD RESEARCH INTERNATIONAL

Novel Technology for the Preparation of Self-Assembled Catechin/Gelatin Nanoparticles and Their Characterization

(2010) Yu-Chi Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Milk on the Urinary Excretion of Microbial Phenolic Acids after Cocoa Powder Consumption in Humans

(2010) Mireia Urpi-Sarda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on Interactions of Phenolic Acid-Like Drug Candidates with Bovine Serum Albumin by Capillary Electrophoresis and Fluorescence Spectroscopy

(2010) Tianxi He et al.   JOURNAL OF SOLUTION CHEMISTRY

Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

(2010) Lisa Ryan et al.   NUTRITION RESEARCH

Measurement of nanoparticles by light-scattering techniques

(2010) Satinder K. Brar et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans

(2009) Andrew P. Neilson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between globular proteins and procyanidins of different degrees of polymerization

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

Interaction of quercetin with ovalbumin: Spectroscopic and molecular modeling studies

(2009) Yan Lu et al.   JOURNAL OF LUMINESCENCE

Nondairy Creamer, but Not Milk, Delays the Appearance of Coffee Phenolic Acid Equivalents in Human Plasma

(2009) Mathieu Renouf et al.   JOURNAL OF NUTRITION

Yoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans

(2009) Suri Roowi et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The effects of milk as a food matrix for polyphenols on the excretion profile of cocoa ( − )-epicatechin metabolites in healthy human subjects

(2008) Elena Roura et al.   BRITISH JOURNAL OF NUTRITION

Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films

(2008) T. Sivarooban et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity of blueberry fruit is impaired by association with milk

(2008) Mauro Serafini et al.   FREE RADICAL BIOLOGY AND MEDICINE

Bioavailability and Metabolism of Orange Juice Flavanones in Humans: Impact of a Full-Fat Yogurt

(2008) William Mullen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lysozyme−Dextran Core−Shell Nanogels Prepared via a Green Process

(2008) Juan Li et al.   LANGMUIR

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

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

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL