Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities

Caseinates loaded with Brazilian red propolis extract: preparation, protein-flavonoids interaction, antioxidant and antibacterial activities

(2021) Ticiano Gomes do Nascimento et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

(2021) Xiangju Liu et al.   FOOD CHEMISTRY

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

(2021) Yueyue Meng et al.   FOOD CHEMISTRY

Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy

(2021) Magdalena Krekora et al.   JOURNAL OF CEREAL SCIENCE

Comparison of apple polyphenol-gelatin binary complex and apple polyphenol-gelatin-pectin ternary complex: Antioxidant and structural characterization

(2021) Derong Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of Lentil Protein Isolate and Onion Skin Phenolics: Effects on Functional Properties of Proteins and in vitro Gastrointestinal Digestibility

(2021) Deniz Günal Köroğlu et al.   FOOD CHEMISTRY

Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel

(2021) Xianghui Yan et al.   FOOD CHEMISTRY

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

(2021) Maryam Nikbakht Nasrabadi et al.   FOOD HYDROCOLLOIDS

Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions

(2021) Shu Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties

(2021) Shirang Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of phenolic compounds on the structural characteristics, functional properties and antioxidant activities of Alcalase-hydrolyzed protein isolate from Cinnamomum camphora seed kernel

(2021) Xianghui Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

(2021) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications

(2021) Waqas N. Baba et al.   FOOD CHEMISTRY

Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

(2021) Qian-Da Xu et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts

(2020) Anwika Utami Putri Djuardi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation

(2020) Qian Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids

(2020) Xin Li et al.   FOOD HYDROCOLLOIDS

Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

(2020) Francielli P.R. de Morais et al.   FOOD RESEARCH INTERNATIONAL

Locating the binding sites of citric acid and gallic acid on milk β-lactoglobulin

(2020) P. Chanphai et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

(2020) Qiaozhi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

(2020) Shizhang Yan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin

(2020) Changhong Li et al.   FOOD CHEMISTRY

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

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

(2020) Yang Guo et al.   FOOD HYDROCOLLOIDS

Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems

(2020) Xuejiao Qie et al.   FOOD RESEARCH INTERNATIONAL

The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels

(2020) Yejun Zhong et al.   FOOD HYDROCOLLOIDS

Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

(2019) Chen Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving Antioxidant Activity of β-Lactoglobulin by Nature-inspired Conjugation with Gentisic Acid

(2019) Hui Li 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 chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

(2019) Ruyi Li et al.   FOOD CHEMISTRY

Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties

(2019) Yu-Cong Zou et al.   LWT-FOOD SCIENCE AND 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

Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis

(2019) Siyu Ruan et al.   ULTRASONICS SONOCHEMISTRY

Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics

(2019) Si-Duo Zhou et al.   FOOD CHEMISTRY

Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae)

(2019) Fabíola Carina Biluca et al.   FOOD RESEARCH INTERNATIONAL

The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

(2019) Joanna Tkaczewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

(2019) Xianghui Yan et al.   FOOD HYDROCOLLOIDS

Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH

(2019) Yinxia Chen et al.   FOOD HYDROCOLLOIDS

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

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

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS