Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

Effectiveness of Prenyl Group on Flavonoids from Epimedium koreanum Nakai on Bacterial Neuraminidase Inhibition

(2019) Hong Choi et al.   MOLECULES

Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability

(2019) Bin Jiang et al.   Polymers

Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose

(2019) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics

(2018) D. Wefers et al.   FOOD HYDROCOLLOIDS

Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility

(2018) Gokce Altin et al.   JOURNAL OF FOOD ENGINEERING

Dynamic analysis of the interactions between Si/SiO2 quantum dots and biomolecules for improving applications based on nano-bio interfaces

(2018) Miruna Silvia Stan et al.   Scientific Reports

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

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

(2017) Seda Yildirim-Elikoglu et al.   FOOD REVIEWS INTERNATIONAL

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

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

The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

(2017) Eitty Maticorena et al.   CyTA-Journal of Food

Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

(2016) Tássia B. Pessato et al.   FOOD RESEARCH INTERNATIONAL

Modulation of bovine whey protein digestion in gastrointestinal tract: A comprehensive review

(2016) B.N.P. Sah et al.   INTERNATIONAL DAIRY JOURNAL

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

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

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

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

(2015) Vincenza Ferraro et al.   FOOD RESEARCH INTERNATIONAL

Flos Chrysanthemi Indici protects against hydroxyl-induced damages to DNA and MSCs via antioxidant mechanism

(2015) Xican Li et al.   Journal of Saudi Chemical Society

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

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

(2014) M. Nor Afizah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Tea: A new perspective on health benefits

(2013) Marcia da Silva Pinto   FOOD RESEARCH INTERNATIONAL

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

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

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

Capillary electrophoresis methods for the determination of covalent polyphenol–protein complexes

(2011) John D. Trombley et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

(2011) Kornél Nagy et al.   FOOD CHEMISTRY

Charge Modifications to Improve the Emulsifying Properties of Whey Protein Isolate

(2011) Hairan Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical Properties, Molecular Structures, and Protein Quality of Texturized Whey Protein Isolate: Effect of Extrusion Temperature

(2011) Phoebe X. Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Functional properties of protein isolates from soybeans stored under various conditions

(2008) Chun Liu et al.   FOOD CHEMISTRY

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

(2008) Tanong Aewsiri et al.   FOOD CHEMISTRY