Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate

(2022) Wenjuan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

(2022) Jialun Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate

(2021) Zhanmei Jiang et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

(2021) Munkh-Amgalan Gantumur et al.   JOURNAL OF DAIRY SCIENCE

Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity

(2021) Jinpeng Li et al.   FOOD HYDROCOLLOIDS

Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches

(2021) Ruijie Shi et al.   FOOD HYDROCOLLOIDS

Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment

(2021) Ruijie Shi et al.   FOOD HYDROCOLLOIDS

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin

(2020) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration

(2020) Wei Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

(2020) Masooma Munir et al.   ULTRASONICS SONOCHEMISTRY

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

(2020) Ruijie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

(2020) Carolina P.C. Martins et al.   FOOD CHEMISTRY

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

(2019) Carolina P. C. Martins et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds

(2019) Zhong Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The centenary of the Stern-Volmer equation of fluorescence quenching: From the single line plot to the SV quenching map

(2019) Marcelo H. Gehlen   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY C-PHOTOCHEMISTRY REVIEWS

A critical view on the analysis of fluorescence quenching data for determining ligand–protein binding affinity

(2019) Khairul Azreena Bakar et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility

(2018) Elaine Kaspchak et al.   FOOD CHEMISTRY

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

(2018) Cong Ren et al.   FOOD RESEARCH INTERNATIONAL

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

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

Effects of pH Values on Physicochemical Properties and Antioxidant Potential of Whey Protein Isolate-safflower Yellow Complexes

(2018) Xueyan Li et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

(2017) Alejandra I. Martinez-Gonzalez et al.   MOLECULES

Changes in wheat kernel proteins induced by microwave treatment

(2016) Carmela Lamacchia et al.   FOOD CHEMISTRY

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

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

Safflower yellow reduces lipid peroxidation, neuropathology, tau phosphorylation and ameliorates amyloid β-induced impairment of learning and memory in rats

(2015) Qin Ma et al.   BIOMEDICINE & PHARMACOTHERAPY

Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method

(2015) Zhiyong He et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Interaction of β-casein with (−)-epigallocatechin-3-gallate assayed by fluorescence quenching: effect of thermal processing temperature

(2015) Zhiyong He et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

(2015) Moritz Lassé et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

An investigation of the effect of microwave treatment on the structure and unfolding pathways of β-lactoglobulin using FTIR spectroscopy with the application of two-dimensional correlation spectroscopy (2D-COS)

(2012) A.I. Gomaa et al.   VIBRATIONAL SPECTROSCOPY

Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication

(2011) Raquel Zorilla et al.   Dairy Science & Technology

Fluorescence Quenching to Study Protein-ligand Binding: Common Errors

(2009) Marco van de Weert   JOURNAL OF FLUORESCENCE

Interaction of Curcumin and Diacetylcurcumin with the Lipocalin Member β-Lactoglobulin

(2009) Fakhrossadat Mohammadi et al.   PROTEIN JOURNAL

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and Neuroprotective Activities of Mogami-benibana (Safflower, Carthamus tinctorius Linne)

(2008) Midori Hiramatsu et al.   NEUROCHEMICAL RESEARCH