Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion

Foaming properties and air–water interfacial behavior of corn protein hydrolyzate–tannic acid complexes

(2019) Yong-Hui Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

(2019) Haotian Liu et al.   FOOD HYDROCOLLOIDS

Amino acids conjugated quinazolinone-Schiff’s bases as potential antimicrobial agents: Synthesis, SAR and molecular docking studies

(2019) K.P. Rakesh et al.   BIOORGANIC CHEMISTRY

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

(2018) Yuting Fan 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

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

(2018) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes

(2018) Yuanhong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits

(2018) Nydia E. Buitimea-Cantúa et al.   JOURNAL OF MEDICINAL FOOD

Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids

(2018) Tiantian Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

(2018) Subhadeep Chakrabarti et al.   Nutrients

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

(2017) Cansu Ekin Gumus et al.   FOOD RESEARCH INTERNATIONAL

Anti-inflammatory and Antioxidant Peptide-Conjugates: Modulation of Activity by Charged and Hydrophobic Residues

(2017) K. P. Rakesh et al.   International Journal of Peptide Research and Therapeutics

Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells

(2017) Tiantian Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle ( Pelodiscus sinensis )

(2017) Ye Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Elucidation of the mechanisms of action of Bacteriophage K/nano-emulsion formulations against S. aureus via measurement of particle size and zeta potential

(2016) Patricia Perez Esteban et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time

(2016) Lin Zheng et al.   FOOD CHEMISTRY

Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice

(2016) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Structure–activity relationship of antioxidant dipeptides: Dominant role of Tyr, Trp, Cys and Met residues

(2016) Lin Zheng et al.   Journal of Functional Foods

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

(2015) Chaoying Qiu et al.   FOOD CHEMISTRY

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity

(2014) Juan You et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface

(2010) Tatiana Guzun-Cojocaru et al.   FOOD CHEMISTRY

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

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Thorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent

(2010) Jace D. Everette et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY