Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Lonicera caerulea L. Polyphenols Alleviate Oxidative Stress‐Induced Intestinal Environment Imbalance and Lipopolysaccharide‐Induced Liver Injury in HFD‐Fed Rats by Regulating the Nrf2/HO‐1/NQO1 and MAPK Pathways

(2020) Bin Li et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparative assessment of nutritional composition, polyphenol profile, antidiabetic and antioxidative properties of selected edible wild plant species of Bangladesh

(2020) Mohammad Khairul Alam et al.   FOOD CHEMISTRY

Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis

(2019) Yuxi Lang et al.   FOOD RESEARCH INTERNATIONAL

Identification of Cyanidin-3-arabinoside Extracted from Blueberry as a Selective Protein Tyrosine Phosphatase 1B Inhibitor

(2019) Jin-Long Tian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

(2019) Yuxi Lang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro digestion of polysaccharide including whey protein isolate hydrogels

(2019) Baris Ozel et al.   CARBOHYDRATE POLYMERS

Blueberry pectin and increased anthocyanins stability under in vitro digestion

(2019) Jeewon Koh et al.   FOOD CHEMISTRY

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Secondary Metabolites from Solanum rostratum and Their Antifeedant Defense Mechanisms against Helicoverpa armigera

(2019) Ce Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spectroscopic and docking studies on the interaction between caseins and β-carotene

(2018) Zahra Allahdad et al.   FOOD CHEMISTRY

Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside

(2018) Wenjia He et al.   FOOD RESEARCH INTERNATIONAL

Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations

(2018) Ibrahim Khalifa et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

(2018) Ana-Maria Oancea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities

(2018) Qiongying Wu et al.   PROCESS BIOCHEMISTRY

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

(2018) Fuliang Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages

(2017) Cheryl Chung 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

Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3- O -glucoside with whey protein, β-lactoglobulin

(2017) Jing Cheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Polyphenols, anthocyanins, and flavonoids contents and the antioxidant capacity of various cultivars of highbush and half-high blueberries

(2017) Dongnan Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion

(2017) Ruixue Guo et al.   Food & Function

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

Interaction of cyanidin-3-O-glucoside with three proteins

(2016) Lin Tang et al.   FOOD CHEMISTRY

Phenolic profiles and chemical- or cell-based antioxidant activities of four star fruit (Averrhoa carambola) cultivars

(2016) Daorui Pang et al.   RSC Advances

Interaction of erucic acid with bovine serum albumin using a multi-spectroscopic method and molecular docking technique

(2015) Yang Shu et al.   FOOD CHEMISTRY

Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy

(2015) Amir-Abbas Moeiniafshari et al.   FOOD HYDROCOLLOIDS

Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

(2015) Izlia J. Arroyo-Maya et al.   FOOD RESEARCH INTERNATIONAL

Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

(2015) Juana I. Mosele et al.   Journal of Functional Foods

Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice

(2014) You-Zhi Pan et al.   INDUSTRIAL CROPS AND PRODUCTS

Separation and Identification of Anthocyanin Extracted from Mulberry Fruit and the Pigment Binding Properties toward Human Serum Albumin

(2014) Feng Sheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the interaction between three anthocyanins and human serum albumins by spectroscopy

(2014) Lin Tang et al.   JOURNAL OF LUMINESCENCE

Combined multispectroscopic and molecular docking investigation on the interaction between delphinidin-3-O-glucoside and bovine serum albumin

(2014) Huijun Zuo et al.   LUMINESCENCE

Protective effect of ligand-binding proteins against folic acid loss due to photodecomposition

(2013) Li Liang et al.   FOOD CHEMISTRY

Interaction of bovine serum albumin with a psychotropic drug alprazolam: Physicochemical, photophysical and molecular docking studies

(2013) Moumita Sarkar et al.   JOURNAL OF LUMINESCENCE

Studies on the interaction between vincamine and human serum albumin: a spectroscopic approach

(2013) Hanlin Pu et al.   LUMINESCENCE

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

(2012) Michael Betz et al.   FOOD RESEARCH INTERNATIONAL

Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: A case for whey protein

(2010) Juha J Hulmi et al.   Nutrition & Metabolism