Effects of (−)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate

Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion

(2020) Jie Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

(2019) Tran Hong Quan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Spectroscopic, calorimetric and molecular docking insight into the interaction of Alzheimer’s drug Donepezil with human transferrin: Implications of Alzheimer’s drug

(2019) Anas Shamsi et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

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

Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation

(2019) Jie Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

(2019) Jingrong Cheng et al.   FOOD CHEMISTRY

Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

(2018) Yeye Xu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

(2018) Yang Li et al.   FOOD HYDROCOLLOIDS

Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies

(2018) Zahra Allahdad et al.   FOOD CHEMISTRY

Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics

(2017) Sahan A. Ranamukhaarachchi et al.   FOOD CHEMISTRY

Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties

(2017) Oscar Villamil et al.   FOOD CHEMISTRY

Inactivation of Soybean Trypsin Inhibitor by Epigallocatechin Gallate: Stopped-Flow/Fluorescence, Thermodynamics, and Docking Studies

(2017) Chun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols

(2017) Bing Hu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

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

Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein

(2017) Tiezheng Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles

(2015) Yufang Wang et al.   FOOD CHEMISTRY

Biophysical and molecular docking insight into the interaction of cytosine β-D arabinofuranoside with human serum albumin

(2015) Parvez Alam et al.   JOURNAL OF LUMINESCENCE

The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate

(2015) Ricky S.H. Lam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the bindings of dichlorprop and diquat dibromide herbicides to human serum albumin by spectroscopic methods

(2014) Sibel Tunç et al.   JOURNAL OF HAZARDOUS MATERIALS

A reassessment of synchronous fluorescence in the separation of Trp and Tyr contributions in protein emission and in the determination of conformational changes

(2014) Sara Bobone et al.   JOURNAL OF MOLECULAR STRUCTURE

Effect of oxidation on the emulsifying properties of soy protein isolate

(2013) Nannan Chen et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of the binding of pepsin to four alkaloids by spectrofluorimetry

(2013) Ruiyong Wang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

(2012) Marija Stojadinovic et al.   FOOD CHEMISTRY

Antioxidant and pro-oxidant activity of (−)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration

(2012) Lisa Zhou et al.   FOOD CHEMISTRY

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

(2012) Eleana Kristo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between Alizarin and Human Serum Albumin by Fluorescence Spectroscopy

(2011) Feng GE et al.   ANALYTICAL SCIENCES

Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate

(2011) Mohamed Beva Kelfala Foh et al.   Food and Bioprocess Technology

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence

(2011) Kornél Nagy et al.   FOOD CHEMISTRY

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate

(2011) Boen Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

A steady-state and time-resolved fluorescence, circular dichroism study on the binding of myricetin to bovine serum albumin

(2009) Jianniao Tian et al.   LUMINESCENCE

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide

(2008) Tanong Aewsiri et al.   FOOD CHEMISTRY