Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity

Effects of (−)-Epigallocatechin-3-gallate on the Functional and Structural Properties of Soybean Protein Isolate

(2021) Yaohui You et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

(2020) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Recent developments of gallic acid derivatives and their hybrids in medicinal chemistry: A review

(2020) Nourah A. AL Zahrani et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins

(2020) Jianhua Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State

(2020) Kaiwen Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

(2020) Yang Guo et al.   FOOD HYDROCOLLOIDS

Potential Natural Food Preservatives and Their Sustainable Production in Yeast: Terpenoids and Polyphenols

(2019) Xiaomei Lyu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Highly efficient and selective production of FFCA from CotA-TJ102 laccase-catalyzed oxidation of 5-HMF

(2019) Chengyu Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation

(2019) Anqi Guo et al.   FOOD CHEMISTRY

Modulation of Formation, Physicochemical Properties, and Digestion of Ovotransferrin Nanofibrils with Covalent or Non-Covalent Bound Gallic Acid

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes

(2019) Yue Zhao et al.   PROCESS BIOCHEMISTRY

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

(2019) Chao Wu et al.   FOOD HYDROCOLLOIDS

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

(2018) Yang Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interaction between soybean protein and tea polyphenols under high pressure

(2018) Gang Chen et al.   FOOD CHEMISTRY

Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions

(2017) Łukasz Sęczyk et al.   FOOD CHEMISTRY

The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate

(2017) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin

(2017) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

(2016) Ayah Al-Hanish et al.   FOOD HYDROCOLLOIDS

Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate

(2015) A.C.K. Sato et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of protein oxidation on the in vitro digestibility of soy protein isolate

(2013) Nannan Chen et al.   FOOD CHEMISTRY

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

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

Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence

(2011) Kornél Nagy et al.   FOOD CHEMISTRY

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

(2010) Ziyad Tantoush et al.   FOOD CHEMISTRY

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

(2010) Mingyan Yan et al.   FOOD HYDROCOLLOIDS