Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes

Fabrication of heat-treated soybean protein isolate-EGCG complex nanoparticle as a functional carrier for curcumin

(2022) Juming Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving the stability and bioavailability of tea polyphenols by encapsulations: a review

(2022) Zhiya Yin et al.   Food Science and Human Wellness

Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis

(2022) Dan Lei et al.   Food Chemistry-X

Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions

(2021) Chao Tian et al.   JOURNAL OF CEREAL SCIENCE

Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein

(2021) Lu Han et al.   JOURNAL OF FOOD SCIENCE

Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents

(2020) Jing-Jing Fu 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

Gel properties of transglutaminase‐induced soy protein isolate–polyphenol complex: influence of epigallocatechin‐3‐gallate

(2020) Jingjing Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products

(2019) Jia-Shui Wang et al.   FOOD CHEMISTRY

Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes

(2019) Yue Zhao et al.   PROCESS BIOCHEMISTRY

Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

(2019) Xiaobin Ma et al.   ULTRASONICS SONOCHEMISTRY

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

Review on the loading efficacy of dietary tea polyphenols with milk proteins

(2018) P. Chanphai et al.   FOOD HYDROCOLLOIDS

Interaction between Ester-Type Tea Catechins and Neutrophil Gelatinase-Associated Lipocalin: Inhibitory Mechanism

(2018) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Covalent modification of soy protein isolate by (−)-epigallocatechin-3-gallate: effects on structural and emulsifying properties

(2018) Fei Tao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment

(2018) Lloyd Condict 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

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

(2017) Jingjing Jia et al.   FOOD CHEMISTRY

Protein-polyphenol particles for delivering structural and health functionality

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

(2016) C. Fernandez-Avila et al.   FOOD CHEMISTRY

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

(2016) P. Meinlschmidt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

(2015) Yu-Ru Su et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

(2015) Yongli Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

(2014) Zhi-Li Wan et al.   FOOD CHEMISTRY

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

(2014) M. Nor Afizah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Multispectroscopic and Molecular Modeling Approach To Investigate the Interaction of Flavokawain B with Human Serum Albumin

(2012) Shevin R. Feroz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate

(2011) Boen Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of binding interactions between green tea flavanoids and milk proteins

(2009) Zerrin Yuksel et al.   FOOD CHEMISTRY