Effects of theaflavins on the structure and function of bovine lactoferrin

Minireview: Lactoferrin, a versatile natural antimicrobial glycoprotein which modulates host innate immunity

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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

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

(2019) Xiangyu Cao et al.   FOOD HYDROCOLLOIDS

Spectroscopic Technique-Based Comparative Investigation on the Interaction of Theaflavins with Native and Glycated Human Serum Albumin

(2019) Jinhui Xu et al.   MOLECULES

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

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Theaflavin-3-gallate specifically interacts with phosphatidylcholine, forming a precipitate resistant against the detergent action of bile salt

(2018) Asako Narai-Kanayama et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Lactoferrin: major physiological functions and applications

(2018) Liyuan Hao et al.   CURRENT PROTEIN & PEPTIDE SCIENCE

Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion

(2018) Alberto R. Corrochano et al.   JOURNAL OF DAIRY SCIENCE

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

Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties

(2017) Bo Wang et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of molecular structures of theaflavins and the interactions with bovine serum albumin

(2017) Shicheng Lei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bovine lactoferrin and its tryptic peptides: Antibacterial activity against different species

(2016) A. R. Lizzi et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

(2016) Huma Bokkhim et al.   FOOD HYDROCOLLOIDS

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

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

Analytical techniques for the study of polyphenol–protein interactions

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

Common food allergens and their IgE-binding epitopes

(2015) Hiroaki Matsuo et al.   ALLERGOLOGY 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

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

(2014) Lin Tang et al.   JOURNAL OF LUMINESCENCE

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Physico-chemical properties of different forms of bovine lactoferrin

(2013) Huma Bokkhim et al.   FOOD CHEMISTRY

Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin

(2013) Huma Bokkhim et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Elucidation of structural difference in theaflavins for modulation of starch digestion

(2013) Ming Miao et al.   Journal of Functional Foods

Studies on the interaction of -epigallocatechin-3-gallate from green tea with bovine β-lactoglobulin by spectroscopic methods and docking

(2012) XULI WU et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Identification of lactoferrin peptides generated by digestion with human gastrointestinal enzymes

(2012) C.B. Furlund et al.   JOURNAL OF DAIRY SCIENCE

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

Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes

(2010) Ellen K. Eriksen et al.   BRITISH JOURNAL OF NUTRITION

Joseph R. Lakowicz: Principles of fluorescence spectroscopy, 3rd Edition

(2008) Christiane Albrecht   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactoferrin: structure, function and applications

(2008) Susana A. González-Chávez et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS