Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin

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

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Foaming Characteristics of Beverages and Its Relevance to Food Processing

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Multi-spectroscopic, conformational, and computational atomic-level insights into the interaction of β-lactoglobulin with apigenin at different pH levels

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Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer Shell Structure: Fabrication, Stability, and Foamability

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Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

(2019) Ruyi Li et al.   FOOD CHEMISTRY

Thermodynamic and kinetic study of epigallocatechin-3-gallate-bovine lactoferrin complex formation determined by surface plasmon resonance (SPR): A comparative study with fluorescence spectroscopy

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Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

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Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study

(2019) Taotao Dai et al.   FOOD HYDROCOLLOIDS

Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex

(2019) Fuchao Zhan et al.   FOOD HYDROCOLLOIDS

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

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

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Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles

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Assessment of Binding Interaction between Bovine Lactoferrin and Tetracycline Hydrochloride: Multi-Spectroscopic Analyses and Molecular Modeling

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Lactoferrin: a review

(2018) L. Adlerova et al.   VETERINARNI MEDICINA

Influence of treatment-induced modification of egg white proteins on foaming properties

(2018) Negar Gharbi et al.   FOOD HYDROCOLLOIDS

Protein-polyphenol particles for delivering structural and health functionality

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Lactoferrin Exerts Antitumor Effects by Inhibiting Angiogenesis in a HT29 Human Colon Tumor Model

(2017) Hui-Ying Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry

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Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions

(2017) Yu Huang et al.   Food & Function

Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Inhibitory Mechanism of Apigenin on α-Glucosidase and Synergy Analysis of Flavonoids

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The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase

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Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

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

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A review on protein–phenolic interactions and associated changes

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Lactoferrin a multiple bioactive protein: An overview

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

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Fluorescence Quenching to Study Protein-ligand Binding: Common Errors

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Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

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