Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation

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

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

(2021) Zhanmei Jiang et al.   INTERNATIONAL DAIRY JOURNAL

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

Molecular interaction of tea catechin with bovine β-lactoglobulin: A spectroscopic and in silico studies

(2020) Nasser Abdulatif Al-Shabib et al.   SAUDI PHARMACEUTICAL JOURNAL

Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation

(2020) Si-Duo Zhou et al.   FOOD CHEMISTRY

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

(2020) Changhong Li et al.   FOOD CHEMISTRY

Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing

(2019) Huan Wang et al.   DRYING TECHNOLOGY

Influence of pH on the structure and properties of soy protein/montmorillonite nanocomposite prepared by aqueous solution intercalating

(2019) Gaiping Guo et al.   APPLIED CLAY SCIENCE

A new size-exclusion chromatography method for fast rapeseed albumin and globulin quantification

(2019) Claire Defaix et al.   FOOD CHEMISTRY

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

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

Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study

(2019) Taotao Dai 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

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

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

(2018) Fuchao Zhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication, properties and applications of soy-protein-based materials: A review

(2018) Huafeng Tian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation

(2018) Lianzhu Lin et al.   FOOD CHEMISTRY

Inactivation of Soybean Trypsin Inhibitor by Epigallocatechin Gallate: Stopped-Flow/Fluorescence, Thermodynamics, and Docking Studies

(2017) Chun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins

(2013) Sha Zhang et al.   FOOD CHEMISTRY

Interactions of black and green tea polyphenols with whole milk

(2013) Jianhui Ye et al.   FOOD RESEARCH INTERNATIONAL

Spectroscopic and isothermal titration calorimetry studies of binding interaction of ferulic acid with bovine serum albumin

(2012) Himanshu Ojha et al.   THERMOCHIMICA ACTA

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

(2012) Prasun Bandyopadhyay et al.   Food & Function

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

Analysis of binding interaction between (−)-epigallocatechin (EGC) and β-lactoglobulin by multi-spectroscopic method

(2011) Xuli Wu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Fluorescence Quenching to Study Protein-ligand Binding: Common Errors

(2009) Marco van de Weert   JOURNAL OF FLUORESCENCE