Interaction of Lentil Protein Isolate and Onion Skin Phenolics: Effects on Functional Properties of Proteins and in vitro Gastrointestinal Digestibility

Structural changes in mulberry (Morus Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during simulated in vitro human digestion

(2020) Inhwan Kim et al.   FOOD CHEMISTRY

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

(2020) Li Tian et al.   FOOD CHEMISTRY

Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior

(2020) Kefei Chang et al.   FOOD RESEARCH INTERNATIONAL

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

(2020) Lu Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Łukasz Sęczyk et al.   MOLECULES

Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions

(2019) Tomás Lafarga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

(2019) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

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

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

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

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao 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

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

(2018) Fuchao Zhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

(2018) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil

(2018) Deniz Günal et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inhibitory effects of anthocyanins on α-glucosidase activity

(2018) Jiaojiao Zhang et al.   Journal of Berry Research

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

(2017) Carlos Pineda-Vadillo et al.   FOOD CHEMISTRY

Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

(2017) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion

(2017) Meng Shi et al.   FOOD RESEARCH INTERNATIONAL

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

(2016) Xiao-Wei Chen et al.   JOURNAL OF FOOD SCIENCE

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

(2015) Silvio D. Rodríguez et al.   FOOD HYDROCOLLOIDS

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

(2015) Ł. Sęczyk et al.   Food & Function

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Bioavailability of Quercetin: Problems and Promises

(2013) X. Cai et al.   CURRENT MEDICINAL CHEMISTRY

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species

(2009) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of curing at different temperatures on biochemical composition of onion (Allium cepa L.) skin from three freshly cured and cold stored UK-grown onion cultivars

(2009) Katherine Downes et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of the glycosylation of flavonoids on interaction with protein

(2009) Hui Cao et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions

(2007) Shahid Iqbal et al.   FOOD RESEARCH INTERNATIONAL