Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics

Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification

(2022) Ziteng Lian et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Thermally Stable and Antimicrobial Active Poly(Catechin) Obtained by Reaction with a Cross-Linking Agent

(2021) Malgorzata Latos-Brozio et al.   Biomolecules

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

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

Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics

(2021) Jiarun Han et al.   FOOD CHEMISTRY

Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

(2021) Xueqi Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

(2021) Xiaohong Tong 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

The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability

(2020) Dongze Li et al.   FOOD CHEMISTRY

Natural Polymeric Compound Based on High Thermal Stability Catechin from Green Tea

(2020) Malgorzata Latos-Brozio et al.   Biomolecules

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

(2020) Yuxi Lang et al.   FOOD CHEMISTRY

Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

(2020) Xiaonan Sui et al.   Annual Review of Food Science and Technology

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

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

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

(2018) Xuli Wu 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

Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility

(2018) Yan Zhang 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

The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

(2016) Weiyou Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Catechins: Sources, extraction and encapsulation: A review

(2015) Pravin Vasantrao Gadkari et al.   FOOD AND BIOPRODUCTS PROCESSING

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

(2014) Xiaonan Sui et al.   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

Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate

(2012) Srinivasan Damodaran et al.   FOOD HYDROCOLLOIDS

Effect of Simultaneous Consumption of Milk and Coffee on Chlorogenic Acids’ Bioavailability in Humans

(2011) Giselle S. Duarte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distinction of different heat-treated bovine milks by native-PAGE fingerprinting of their whey proteins

(2010) Suju Lin et al.   FOOD CHEMISTRY

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Protein aggregation—Pathways and influencing factors

(2010) Wei Wang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Effect of Storage Conditions on Carbon-Centered Radicals in Soy Protein Products

(2009) William L. Boatright et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal stability of soy protein isolate and hydrolysate ingredients

(2007) M. Ryan et al.   FOOD CHEMISTRY