Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside

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

Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

(2020) Wei Quan et al.   FOOD CHEMISTRY

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

(2020) Xin Li et al.   FOOD HYDROCOLLOIDS

Self-assembled proteins for food applications: A review

(2020) Bárbara Tomadoni et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability

(2020) Thomas Attaribo et al.   FOOD CHEMISTRY

Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability

(2019) Bing-Huei Chen et al.   Nutrients

Conjugation of vitamin C with serum proteins: A potential application for vitamin delivery

(2019) P. Chanphai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

(2019) Chen Wang et al.   JOURNAL OF FOOD SCIENCE

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside

(2018) Wenjia He et al.   FOOD RESEARCH INTERNATIONAL

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

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

The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells

(2017) Sze Ying Leong et al.   FOOD CHEMISTRY

Stability of spray-dried microencapsulated anthocyanins extracted from culinary banana bract

(2017) Y. A. Begum et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Formation of a Multiligand Complex of Bovine Serum Albumin with Retinol, Resveratrol, and (−)-Epigallocatechin-3-gallate for the Protection of Bioactive Components

(2017) Yi Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

(2016) Sunisa Roidoung et al.   FOOD CHEMISTRY

Preheated milk proteins improve the stability of grape skin anthocyanins extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Interaction of cyanidin-3-O-glucoside with three proteins

(2016) Lin Tang et al.   FOOD CHEMISTRY

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

Anthocyanins as inflammatory modulators and the role of the gut microbiota

(2016) Carina Almeida Morais et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion

(2015) Floirendo P. Flores et al.   FOOD REVIEWS INTERNATIONAL

Effect of Time and Storage Temperature on Anthocyanin Decay and Antioxidant Activity in Wild Blueberry (Vaccinium angustifolium) Powder

(2013) Daniela Fracassetti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pH on the Molecular Binding between β-Lactoglobulin and Bixin

(2013) Yue Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding Sites of Resveratrol, Genistein, and Curcumin with Milk α- and β-Caseins

(2013) P. Bourassa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Kenyan purple tea anthocyanins ability to cross the blood brain barrier and reinforce brain antioxidant capacity in mice

(2013) Khalid Rashid et al.   NUTRITIONAL NEUROSCIENCE

Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study

(2012) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Fluorescence spectroscopy and molecular modeling investigations on the thermally induced structural changes of bovine β-lactoglobulin

(2012) Nicoleta Stănciuc et al.   Innovative Food Science & Emerging Technologies

Milk β-lactoglobulin complexes with tea polyphenols

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

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

(2007) Li Liang et al.   BIOMACROMOLECULES