The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms

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

(2021) Yueyue Meng et al.   FOOD CHEMISTRY

Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

(2021) Lian Jiang et al.   FOOD HYDROCOLLOIDS

Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking

(2021) Yuanyuan Zhang et al.   Food Bioscience

Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate

(2021) Qiang Cui et al.   Food Bioscience

Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions

(2021) Mingfeng Xu et al.   FOOD CHEMISTRY

Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment

(2021) Ao Huang et al.   FOOD HYDROCOLLOIDS

Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality

(2021) Zhihuan Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties

(2021) Jiachun Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Whey proteins: Musings on denaturation, aggregate formation and gelation

(2020) Janine Wagner et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Ethanol induced the gelation behavior of duck egg whites

(2020) Lin Yu et al.   FOOD HYDROCOLLOIDS

Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

(2020) Yao Ming et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

(2020) Christian Kleemann et al.   MOLECULES

Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration

(2020) Yangyang Feng et al.   FOOD HYDROCOLLOIDS

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

(2020) Yejun Zhong et al.   FOOD HYDROCOLLOIDS

Covalent interaction between rice protein hydrolysates and chlorogenic acid: Improving the stability of oil-in-water emulsions

(2019) Xin Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

(2019) Na Jia et al.   FOOD CHEMISTRY

Effects of salt ions and heating on the behaviour of whey protein particle dispersions

(2019) Alev Emine Ince-Coskun et al.   FOOD HYDROCOLLOIDS

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

(2018) Ahmed A. Abd El-Maksoud et al.   FOOD CHEMISTRY

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

On the reversibility of ethanol-induced whey protein denaturation

(2018) Athanasios Nikolaidis et al.   FOOD HYDROCOLLOIDS

Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin

(2018) Shuang Ma et al.   Food Science & Nutrition

Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

(2017) Jingjing Jia et al.   FOOD CHEMISTRY

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

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

Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water

(2016) Marlies A. Lambrecht et al.   FOOD HYDROCOLLOIDS

Ethanol-induced whey protein gels as carriers for lutein droplets

(2016) Suzan Uzun et al.   FOOD HYDROCOLLOIDS

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   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

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

(2014) Chutima Thongkaew et al.   FOOD HYDROCOLLOIDS

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Functional properties of whey proteins microparticulated at low pH

(2012) M. Dissanayake et al.   JOURNAL OF DAIRY SCIENCE

Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity

(2012) Mariana von Staszewski et al.   Journal of Functional Foods

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis 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

Effects of addition of phenolic compounds on the acid gelation of milk

(2010) Niamh Harbourne et al.   INTERNATIONAL DAIRY JOURNAL

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Microstructure–function relationships of heat-induced gels of porcine haemoglobin

(2008) P. Salvador et al.   FOOD HYDROCOLLOIDS