Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions

Effects of single- and dual-frequency ultrasound on the functionality of egg white protein

(2020) Sun Jun et al.   JOURNAL OF FOOD ENGINEERING

Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea

(2020) Sirinet Chaijan et al.   FOOD CONTROL

Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods

(2020) Paula Jauregi et al.   FOOD RESEARCH INTERNATIONAL

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

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

The Effect of (−)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property

(2019) Feng et al.   Polymers

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

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits

(2018) Nydia E. Buitimea-Cantúa et al.   JOURNAL OF MEDICINAL FOOD

Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

(2018) Fereidoon Shahidi et al.   Annual Review of Food Science and Technology

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 dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

(2017) Valerie Lechevalier et al.   JOURNAL OF FOOD ENGINEERING

Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching

(2016) Lijun Sun et al.   FOOD CHEMISTRY

A review of methods used for investigation of protein-phenolic compound interactions

(2016) Jaroslaw Czubinski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning

(2015) Tomoaki Hagiwara et al.   FOOD CONTROL

Size and Molecular Flexibility Affect the Binding of Ellagitannins to Bovine Serum Albumin

(2014) Marina A. Dobreva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2013) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Tea: A native source of antimicrobial agents

(2013) Sumit Bansal et al.   FOOD RESEARCH INTERNATIONAL

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--A review

(2013) E. D. N. S. Abeyrathne et al.   POULTRY SCIENCE

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

(2012) Eleana Kristo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY