Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin

Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics

(2022) Zhen Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2022) Shicheng Dai et al.   FOOD CHEMISTRY

Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions

(2022) Dingyang Lv et al.   FOOD RESEARCH INTERNATIONAL

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

(2021) Yuting Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid

(2021) Taotao Dai et al.   FOOD CHEMISTRY

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

Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin

(2021) Hang Liu et al.   FOOD HYDROCOLLOIDS

The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants

(2020) Elvira Gonzalez de Mejia et al.   Annual Review of Food Science and Technology

Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study

(2020) Taotao Dai et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

(2020) Jessica Aschemann-Witzel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability

(2020) Hui-Shuang Zhao et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Changhong Li et al.   FOOD CHEMISTRY

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

(2020) Yejun Zhong et al.   FOOD HYDROCOLLOIDS

Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments

(2019) Davi Vieira Teixeira da Silva et al.   MOLECULES

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

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

Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation

(2018) Taotao Dai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

(2018) Xinguang Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

(2018) Zhongqin Chen et al.   FOOD CHEMISTRY

Betanin loaded nanocarriers based on quinoa seed 11S globulin. Impact on the protein structure and antioxidant activity

(2018) Jimena H. Martínez et al.   FOOD HYDROCOLLOIDS

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

(2017) Furong Hou et al.   FOOD CHEMISTRY

Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles

(2017) Yasir Ali Arfat et al.   FOOD HYDROCOLLOIDS

Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation

(2017) Taotao Dai et al.   FOOD RESEARCH INTERNATIONAL

Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism

(2017) Meihui Fan et al.   FOOD RESEARCH INTERNATIONAL

Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3- O -glucoside with whey protein, β-lactoglobulin

(2017) Jing Cheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Niosome-loaded cold-set whey protein hydrogels

(2016) Arash Abaee et al.   FOOD CHEMISTRY

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

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Biological Activities of Plant Pigments Betalains

(2014) Fernando Gandía-Herrero et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

(2014) Cristina Vergara et al.   FOOD CHEMISTRY

Interactions of black and green tea polyphenols with whole milk

(2013) Jianhui Ye et al.   FOOD RESEARCH INTERNATIONAL

Investigation on the interactions of clenbuterol to bovine serum albumin and lysozyme by molecular fluorescence technique

(2013) Shuyun Bi et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel Technology for the Preparation of Self-Assembled Catechin/Gelatin Nanoparticles and Their Characterization

(2010) Yu-Chi Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Quenching to Study Protein-ligand Binding: Common Errors

(2009) Marco van de Weert   JOURNAL OF FLUORESCENCE

Human Colon and Liver Cancer Cell Proliferation Inhibition by Peptide Hydrolysates Derived from Heat-Stabilized Defatted Rice Bran

(2008) Arvind Kannan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY