Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein

Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization

(2020) Tian Lan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties

(2020) Yueyue Meng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Changhong Li et al.   FOOD CHEMISTRY

Comparative studies of interaction of β-lactoglobulin with three polyphenols

(2019) Jinhui Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

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

Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability

(2018) Juan C. Cuevas-Bernardino et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside

(2018) Wenjia He et al.   FOOD RESEARCH INTERNATIONAL

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

(2018) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

(2017) Seda Yildirim-Elikoglu et al.   FOOD REVIEWS INTERNATIONAL

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

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

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

(2015) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

(2015) Vincenza Ferraro et al.   FOOD RESEARCH INTERNATIONAL

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

Flos Chrysanthemi Indici protects against hydroxyl-induced damages to DNA and MSCs via antioxidant mechanism

(2015) Xican Li et al.   Journal of Saudi Chemical Society

Effect of frozen storage on the foaming properties of wheat gliadin

(2014) Pei Wang et al.   FOOD CHEMISTRY

Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry

(2014) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

Native and Thermally Modified Protein–Polyphenol Coassemblies: Lactoferrin-Based Nanoparticles and Submicrometer Particles as Protective Vehicles for (−)-Epigallocatechin-3-gallate

(2014) Wei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chitosan–hydroxycinnamic acid conjugates: Preparation, antioxidant and antimicrobial activity

(2013) Dae-Sung Lee et al.   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

Capillary electrophoresis methods for the determination of covalent polyphenol–protein complexes

(2011) John D. Trombley et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Interactions of tea tannins and condensed tannins with proteins

(2009) Richard A. Frazier et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide

(2008) Tanong Aewsiri et al.   FOOD CHEMISTRY