Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties

Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study

(2020) Xizhe Fu et al.   FOOD CHEMISTRY

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

(2020) Jinfeng Pan et al.   FOOD CHEMISTRY

Multi-spectroscopic, conformational, and computational atomic-level insights into the interaction of β-lactoglobulin with apigenin at different pH levels

(2020) Junxiang Zhu et al.   FOOD HYDROCOLLOIDS

Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

(2020) Qiaozhi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics

(2020) Yihe Li et al.   ULTRASONICS SONOCHEMISTRY

Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study

(2020) Pei Pu et al.   FOOD CHEMISTRY

The impact of ultrasound duration on the structure of β-lactoglobulin

(2020) Qiufang Liang et al.   JOURNAL OF FOOD ENGINEERING

Covalent interaction between rice protein hydrolysates and chlorogenic acid: Improving the stability of oil-in-water emulsions

(2019) Xin Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

(2019) Cong Ren et al.   FOOD HYDROCOLLOIDS

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

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

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

(2019) Masooma Munir et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasound on binding interaction between emodin and micellar casein and its microencapsulation at various temperatures

(2019) Min Yang et al.   ULTRASONICS SONOCHEMISTRY

Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

(2019) Kourosh Abdollahi et al.   FOOD HYDROCOLLOIDS

Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH

(2019) Yinxia Chen et al.   FOOD HYDROCOLLOIDS

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

(2018) Ahmed A. Abd El-Maksoud et al.   FOOD CHEMISTRY

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

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

(2018) Xuli Wu 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

Comparing the binding interaction between β -lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking

(2018) Ti Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment

(2018) Shuang Ma et al.   ULTRASONICS SONOCHEMISTRY

Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic, molecular docking and MD simulation studies

(2018) Nasser Abdulatif Al-Shabib et al.   JOURNAL OF MOLECULAR LIQUIDS

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

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

Efficient delivery of quercetin after binding to beta-lactoglobulin followed by formation soft-condensed core-shell nanostructures

(2017) Seyedeh Fatemeh Mirpoor et al.   FOOD CHEMISTRY

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

(2017) Jingjing Jia et al.   FOOD CHEMISTRY

Effect of ultrasound on the interaction between (−)-epicatechin gallate and bovine serum albumin in a model wine

(2017) Qing-An Zhang et al.   ULTRASONICS SONOCHEMISTRY

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

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

(2012) Marija Stojadinovic et al.   FOOD CHEMISTRY

Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

(2012) Dragana Stanic-Vucinic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

(2011) Li Liang et al.   FOOD CHEMISTRY

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

(2009) Yu Cheng et al.   FOOD CHEMISTRY

AutoDock4 and AutoDockTools4: Automated docking with selective receptor flexibility

(2009) Garrett M. Morris et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

(2008) Sang-Ho Lee et al.   FOOD CHEMISTRY