Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes

Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin

(2020) Shiguo Chen et al.   FOOD CHEMISTRY

Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment

(2020) Ruijie Shi et al.   JOURNAL OF FOOD ENGINEERING

Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation

(2019) Taotao Dai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

(2019) Xin Li et al.   FOOD HYDROCOLLOIDS

Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH

(2019) Welday Hailu Teklehaimanot et al.   FOOD HYDROCOLLOIDS

Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

(2019) Lijie Zhu et al.   FOOD HYDROCOLLOIDS

Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density

(2019) Yang Lan et al.   FOOD HYDROCOLLOIDS

Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature

(2018) Dengfeng Peng et al.   FOOD HYDROCOLLOIDS

Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods

(2018) Fuchao Zhan et al.   FOOD HYDROCOLLOIDS

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

(2018) Yaqiong Pei et al.   FOOD HYDROCOLLOIDS

Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation

(2018) Taotao Dai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

Molecular recognition of bio-active flavonoids quercetin and rutin by bovine hemoglobin: an overview of the binding mechanism, thermodynamics and structural aspects through multi-spectroscopic and molecular dynamics simulation studies

(2018) Sourav Das et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages

(2017) Cheryl Chung 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

Phosphatidylcholine-rutin complex as a potential nanocarrier for food applications

(2017) Afshin Babazadeh et al.   Journal of Functional Foods

Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions

(2017) Yu Huang et al.   Food & Function

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties

(2016) Jannika Dombrowski et al.   FOOD HYDROCOLLOIDS

Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

(2016) Zhili Wan et al.   LANGMUIR

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

An investigation into the supramolecular structure, solubility, stability and antioxidant activity of rutin/cyclodextrin inclusion complex

(2012) Tien An Nguyen et al.   FOOD CHEMISTRY

Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice

(2012) Qiang Zhao et al.   JOURNAL OF CEREAL SCIENCE

Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers

(2011) Zijun Luo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fluorescence quenching and ligand binding: A critical discussion of a popular methodology

(2011) Marco van de Weert et al.   JOURNAL OF MOLECULAR STRUCTURE

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

(2007) Kingsley K. Agyare et al.   FOOD HYDROCOLLOIDS