Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique

(2022) Jun Sun et al.   FOOD CHEMISTRY

Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates

(2022) Hui Li et al.   FOOD HYDROCOLLOIDS

Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

(2022) Shizhang Yan et al.   FOOD CHEMISTRY

Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

(2022) Shizhang Yan et al.   FOOD HYDROCOLLOIDS

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

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

Design, synthesis and characterization of lysozyme–gentisic acid dual-functional conjugates with antibacterial/antioxidant activities

(2021) Hui Li et al.   FOOD CHEMISTRY

Assembly of zein–polyphenol conjugates via carbodiimide method: Evaluation of physicochemical and functional properties

(2021) Yanan Xu 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

Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins

(2021) Li Tian et al.   FOOD CHEMISTRY

Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity

(2021) Hui Wang et al.   FOOD CHEMISTRY

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

(2020) Chenxi Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

(2020) Li Tian et al.   FOOD CHEMISTRY

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

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

(2019) Haotian Liu et al.   FOOD HYDROCOLLOIDS

Tea polyphenols promote Fenton-like reaction: pH self-driving chelation and reduction mechanism

(2019) Qiong Ouyang et al.   CHEMICAL ENGINEERING JOURNAL

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

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li 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

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

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers

(2018) Zhenbao Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

(2017) Cansu Ekin Gumus et al.   FOOD RESEARCH INTERNATIONAL

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

(2017) Luping Gu et al.   FOOD RESEARCH INTERNATIONAL

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

New method and characterization of self-assembled gelatin–oleic nanoparticles using a desolvation method via carbodiimide/N-hydroxysuccinimide (EDC/NHS) reaction

(2015) Chulhun Park et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein

(2015) Jiayi Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Albumin stabilizes (-)-epigallocatechin gallate in human serum: Binding capacity and antioxidant property

(2009) Min-Jung Bae et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Covalent modification of proteins by green tea polyphenol (–)-epigallocatechin-3-gallate through autoxidation

(2008) Takeshi Ishii et al.   FREE RADICAL BIOLOGY AND MEDICINE

Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds

(2008) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

(2008) Marly S. Katsuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE