Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

Multiple crosslinking strategy to achieve high bonding strength and antibacterial properties of double-network soy adhesive

(2020) Shicun Jin et al.   JOURNAL OF CLEANER PRODUCTION

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

(2019) Łukasz Sęczyk et al.   MOLECULES

Covalent interaction between rice protein hydrolysates and chlorogenic acid: Improving the stability of oil-in-water emulsions

(2019) Xin Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

(2019) Like Mao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

(2019) Hao Chen et al.   FOOD CHEMISTRY

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

(2019) Loc Bao Pham et al.   FOOD CHEMISTRY

Modulation of Formation, Physicochemical Properties, and Digestion of Ovotransferrin Nanofibrils with Covalent or Non-Covalent Bound Gallic Acid

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of melanin nanoparticles on the mechanical, water vapor barrier, and antioxidant properties of gelatin-based films for food packaging application

(2019) Shiv Shankar et al.   Food Packaging and Shelf Life

Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes

(2019) Yue Zhao et al.   PROCESS BIOCHEMISTRY

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

(2019) Si-Duo Zhou et al.   FOOD CHEMISTRY

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

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

(2018) Saeed Mirarab Razi et al.   FOOD HYDROCOLLOIDS

Casein films crosslinked by tannic acid for food packaging applications

(2018) Matías L. Picchio et al.   FOOD HYDROCOLLOIDS

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility

(2018) Yan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Improved mechanical properties and thermal-stability of collagen fiber based film by crosslinking with casein, keratin or SPI: Effect of crosslinking process and concentrations of proteins

(2018) Xiaomeng Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

(2018) Mostafa Ali et al.   JOURNAL OF FOOD SCIENCE

Modelling the effect of guar gum on physical, optical, barrier and mechanical properties of potato starch based composite film

(2018) Sujosh Nandi et al.   CARBOHYDRATE POLYMERS

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

(2018) Zhongqin Chen et al.   FOOD CHEMISTRY

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

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

(2018) Yang Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

(2018) Liping Feng et al.   FOOD HYDROCOLLOIDS

New studies on basil ( Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology

(2017) Sara Naji-Tabasi et al.   FOOD HYDROCOLLOIDS

“Green” bio-thermoset resins derived from soy protein isolate and condensed tannins

(2017) Chang Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring

(2017) Mariagrazia Iacomino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Developing a bio-based packaging film from soya by-products incorporated with valonea tannin

(2017) Haixia Wang et al.   JOURNAL OF CLEANER PRODUCTION

Interaction of tea polyphenols with serum albumins: A fluorescence spectroscopic analysis

(2016) Adity Bose   JOURNAL OF LUMINESCENCE

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

(2013) Mostafa Ali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantum chemical density functional theory studies on the molecular structure and vibrational spectra of Gallic acid imprinted polymers

(2013) Sushma Pardeshi et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

(2012) Mariana von Staszewski et al.   Journal of Functional Foods

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

(2010) Mingyan Yan et al.   FOOD HYDROCOLLOIDS

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

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

Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components

(2008) Jiayi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY