Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes

Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study

(2020) Xizhe Fu et al.   FOOD CHEMISTRY

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

(2019) Haotian Liu et al.   FOOD HYDROCOLLOIDS

Covalent modification of β-lactoglobulin by (−)-epigallocatechin-3-gallate results in a novel antioxidant molecule

(2019) Fei Tao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Opportunities and challenges for functional and medicinal beverages: Current and future trends

(2019) Misbah Nazir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Elucidating the interaction mechanism of eriocitrin with β-casein by multi-spectroscopic and molecular simulation methods

(2019) Xiangyu Cao et al.   FOOD HYDROCOLLOIDS

Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion

(2019) Tran Hong Quan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Complexation of curcumin with Lepidium sativum protein hydrolysate as a novel curcumin delivery system

(2019) Deepak Kadam et al.   FOOD CHEMISTRY

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

Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexes

(2019) Ti Li et al.   FOOD RESEARCH INTERNATIONAL

Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

(2019) Xianghui Yan et al.   FOOD HYDROCOLLOIDS

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

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

(2018) Jie Wei et al.   FOOD HYDROCOLLOIDS

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

(2018) P. Chanphai et al.   FOOD HYDROCOLLOIDS

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

Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid

(2018) Yichun Chen et al.   PROCESS BIOCHEMISTRY

Tea polyphenols bind serum albumins:A potential application for polyphenol delivery

(2018) P. Chanphai et al.   FOOD HYDROCOLLOIDS

Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates

(2017) Ahmed Behdal Shazly et al.   FOOD CHEMISTRY

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

(2017) Dimas Rahadian Aji Muhammad et al.   FOOD CHEMISTRY

Effect of peptide-phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

(2017) Shiwei Su et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

(2016) Mehdi Mohammadian et al.   FOOD HYDROCOLLOIDS

Analytical techniques for the study of polyphenol–protein interactions

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

Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems

(2015) Zhiyong He et al.   FOOD CHEMISTRY

Dairy protein hydrolysates: Peptides for health benefits

(2013) Blanca Hernández-Ledesma et al.   INTERNATIONAL DAIRY JOURNAL

Overview of Metabolism and Bioavailability Enhancement of Polyphenols

(2013) Urszula Lewandowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of milk alpha-casein on the antioxidant activity of tea polyphenols

(2013) Philippe Bourassa et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Reduced allergenicity of β-lactoglobulin in vitro by tea catechins binding

(2012) Xuli Wu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Casein-based formulations as promising controlled release drug delivery systems

(2011) Ahmed O. Elzoghby et al.   JOURNAL OF CONTROLLED RELEASE

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

(2010) A. Alemán et al.   FOOD CHEMISTRY

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

(2009) Xueyan Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proline-rich proteins—deriving a basis for residue-based selectivity in polyphenolic binding

(2008) A. K. Croft et al.   ORGANIC & BIOMOLECULAR CHEMISTRY