Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols

Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products

(2020) Magdalena Efenberger-Szmechtyk et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

(2020) Chang Liu et al.   Nanomaterials

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

(2020) Yujuan Xu et al.   FOOD HYDROCOLLOIDS

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

(2019) Mingcong Fan et al.   FOOD HYDROCOLLOIDS

Glucose-conjugated chicken myofibrillar proteins derived from random-centroid optimization present potent hydroxyl radical scavenging activity

(2019) Kimio Nishimura et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts

(2019) Loc Bao Pham et al.   FOOD CHEMISTRY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties

(2019) Yujuan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Jin Feng et al.   FOOD CHEMISTRY

Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

(2018) Shuangxi Wang et al.   FOOD CHEMISTRY

Enhanced antioxidant activity and in vitro release of propolis by acid-induced aggregation using heat-denatured zein and carboxymethyl chitosan

(2018) Hao Zhang et al.   FOOD HYDROCOLLOIDS

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

(2018) Yujuan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Crosslinking of food proteins mediated by oxidative enzymes – A review

(2018) Sivan Isaschar-Ovdat et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review

(2017) Jonathan J. O’Sullivan et al.   FOOD HYDROCOLLOIDS

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

(2017) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

(2017) Na Jia et al.   MEAT SCIENCE

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

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Polysaccharide-Based Conjugates for Biomedical Applications

(2015) Arijit Basu et al.   BIOCONJUGATE CHEMISTRY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

(2015) Norizah Mhd Sarbon et al.   FOOD HYDROCOLLOIDS

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

Effect of protein denaturation degree on texture and water state of cooked meat

(2013) Naomi Ishiwatari et al.   JOURNAL OF FOOD ENGINEERING

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

(2008) Stéphanie VE Prigent et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE