Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation

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

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

(2019) Si-Duo Zhou et al.   FOOD CHEMISTRY

High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera

(2018) Huijing Li 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

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

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

A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products

(2017) Björn Hoffmann et al.   FOOD CONTROL

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

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

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

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

Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS

(2016) Chang-bo Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

(2016) Yungang Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

(2016) Weiyou Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Identification and Quantification of Adducts between Oxidized Rosmarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry

(2015) Chang-bo Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Oolong Tea Polyphenols, EGCG, and EGCG3″Me on Pancreatic α-Amylase Activity in Vitro

(2014) Qunqin Fei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2013) Monica Gallo et al.   FOOD RESEARCH INTERNATIONAL

Comparative Studies on Sulfhydryl Determination of Soy Protein Using Two Aromatic Disulfide Reagents and Two Fluorescent Reagents

(2013) Qijun Ruan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate

(2013) Nannan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino acids: Chemistry, functionality and selected non-enzymatic post-translational modifications

(2012) Rainer Bischoff et al.   Journal of Proteomics

Laccase-catalysed protein–flavonoid conjugates for flax fibre modification

(2011) Suyeon Kim et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2011) Kornél Nagy et al.   FOOD CHEMISTRY

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

Protein Chemical Modification on Endogenous Amino Acids

(2010) Emmanuel Baslé et al.   CHEMISTRY & BIOLOGY

Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)

(2010) Elizabethe Adriana Esteves et al.   FOOD CHEMISTRY

Systematic characterization of the covalent interactions between (−)-epigallocatechin gallate and peptides under physiological conditions by mass spectrometry

(2009) Dong Cao et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Covalent modification of proteins by green tea polyphenol (–)-epigallocatechin-3-gallate through autoxidation

(2008) Takeshi Ishii et al.   FREE RADICAL BIOLOGY AND MEDICINE

Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

(2008) Stéphanie VE Prigent et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE