Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids

(2020) Xin Li et al.   FOOD HYDROCOLLOIDS

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

(2020) Julia K. Keppler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

(2019) Leonard M. C. Sagis et al.   Scientific Reports

Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

(2019) Łukasz Sęczyk et al.   MOLECULES

Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces

(2019) Manuel Felix et al.   FOOD HYDROCOLLOIDS

Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds

(2019) Eleni Ntone et al.   FOOD HYDROCOLLOIDS

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

(2019) Jack Yang et al.   FOOD HYDROCOLLOIDS

Covalent Bonding of Chlorogenic Acid Induces Structural Modifications on Sunflower Proteins

(2018) Dimitris Karefyllakis et al.   CHEMPHYSCHEM

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

(2018) Jiang Jiang et al.   FOOD CHEMISTRY

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

(2016) Frederik J. Lech 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

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND 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

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

(2015) Silvio D. Rodríguez et al.   FOOD HYDROCOLLOIDS

Gelling properties of protein fractions and protein isolate extracted from Australian canola meal

(2014) Siong H. Tan et al.   FOOD RESEARCH 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

Physicochemical and Functional Properties of Rapeseed Protein Isolate: Influence of Antinutrient Removal with Acidified Organic Solvents from Rapeseed Meal

(2014) Manashi Das Purkayastha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein adsorption and interfacial rheology interfering in dilatational experiment

(2013) P.A. Rühs et al.   European Physical Journal-Special Topics

The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate

(2013) Lamlam Cheung et al.   Food Biophysics

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

(2013) C. Berton-Carabin et al.   FOOD HYDROCOLLOIDS

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

(2013) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Interaction of milk whey protein with common phenolic acids

(2013) Hao Zhang et al.   JOURNAL OF MOLECULAR STRUCTURE

Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

(2013) Silvia E. H. J. van Kempen et al.   Soft Matter

Effects of Ionic Strength on the Enzymatic Hydrolysis of Diluted and Concentrated Whey Protein Isolate

(2012) Claire I. Butré et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of hydroxycinnamic acid derivatives binding to bovine serum albumin

(2012) Xiao-Ling Jin et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

Proteins ofBrassicaceaeOilseeds and their Potential as a Plant Protein Source

(2011) Janitha P. D. Wanasundara   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Extraction and characterization of protein fractions from Australian canola meals

(2011) Siong H. Tan et al.   FOOD RESEARCH INTERNATIONAL

Effect of protein aggregates on foaming properties of β-lactoglobulin

(2008) Bénédicte Rullier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS