Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol

The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

(2020) Mattia Di Gaspero et al.   MOLECULES

Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid

(2020) Yuan Huang et al.   Food and Bioprocess Technology

Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol

(2020) Yuting Fan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol

(2020) Fei-ping Chen et al.   FOOD CHEMISTRY

Effect of ultrasound on the preparation of resveratrol-loaded zein particles

(2018) Qiufang Liang et al.   JOURNAL OF FOOD ENGINEERING

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

(2018) Weijun Chen et al.   FOOD CHEMISTRY

Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities

(2017) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests

(2017) Yanyun Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate

(2017) Naisarg Pujara et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein

(2017) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

(2016) H. Lee et al.   FOOD HYDROCOLLOIDS

Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility ofβ-carotene

(2016) Xi-Xiang Deng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional Characteristics of Milk Protein Concentrates and Their Modification

(2015) Hankie Uluko et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

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

Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues

(2014) Gabriel Davidov-Pardo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle

(2012) Bin Wang et al.   PEPTIDES

Resveratrol: French Paradox Revisited

(2012) Betul Catalgol et al.   Frontiers in Pharmacology

Study of the acid and thermal stability of β-lactoglobulin–ligand complexes using fluorescence quenching

(2011) Li Liang et al.   FOOD CHEMISTRY

Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

(2011) Mariarenata Sessa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Physical properties of ultrasound treated soy proteins

(2009) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING