Structure – Functionality of lentil protein-polyphenol conjugates

Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation

(2019) Chi Diem Doan et al.   Nanomaterials

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

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

(2017) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

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

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

(2013) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

Interactions of different polyphenols with bovine serum albumin using fluorescence quenching and molecular docking

(2012) Mihaela Skrt et al.   FOOD CHEMISTRY

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Spectroscopic and docking studies of the binding of two stereoisomeric antioxidant catechins to serum albumins

(2012) Durba Roy et al.   JOURNAL OF LUMINESCENCE

Modulation of the antioxidant activity of phenols by non-covalent interactions

(2012) Riccardo Amorati et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

Laccase-catalysed protein–flavonoid conjugates for flax fibre modification

(2011) Suyeon Kim et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi 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

Quercetin and rutin exhibit antiamyloidogenic and fibril-disaggregating effects in vitro and potent antioxidant activity in APPswe cells

(2011) Karim Jiménez-Aliaga et al.   LIFE SCIENCES

Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion

(2010) Maria V. Lomova et al.   ACS Applied Materials & Interfaces

Expanding the ProteOn XPR36 biosensor into a 36-ligand array expedites protein interaction analysis

(2010) Yasmina N. Abdiche et al.   ANALYTICAL BIOCHEMISTRY