Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality

Anti-aging effect of phlorizin on D-galactose–induced aging in mice through antioxidant and anti-inflammatory activity, prevention of apoptosis, and regulation of the gut microbiota

(2022) Huiying Chen et al.   EXPERIMENTAL GERONTOLOGY

Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex

(2022) Jiaqi Li et al.   FOOD HYDROCOLLOIDS

Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins

(2022) Yijia Jia et al.   FOOD CHEMISTRY

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

(2021) Xiangju Liu 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

Reactions of plant polyphenols in foods: Impact of molecular structure

(2021) Marianne N. Lund   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment

(2021) Mingming Zhong et al.   FOOD RESEARCH INTERNATIONAL

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

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

(2021) Hui Wang et al.   FOOD CHEMISTRY

Investigation on the interaction of heated soy proteins with anthocyanins from cornelian cherry fruits

(2020) Loredana Dumitrascu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin

(2020) Vemana Gowd et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Soy protein isolate -(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation

(2020) Si-Duo Zhou et al.   FOOD CHEMISTRY

Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study

(2020) Pei Pu et al.   FOOD CHEMISTRY

Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

(2020) Yang Guo et al.   FOOD HYDROCOLLOIDS

Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate

(2020) Shizhang Yan et al.   PROCESS BIOCHEMISTRY

Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

(2019) Chen Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Study of Dietary Flavonoids with Different Structures as α-Glucosidase Inhibitors and Insulin Sensitizers

(2019) Yijia Jia 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

Apple phlorizin oxidation product 2 inhibits proliferation and differentiation of 3T3-L1 preadipocytes

(2019) Xue Wang et al.   Journal of Functional Foods

Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH

(2019) Yinxia Chen et al.   FOOD HYDROCOLLOIDS

A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products

(2017) Björn Hoffmann et al.   FOOD CONTROL

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

Rapid quantification of total protein with surface-enhanced Raman spectroscopy using o -phthalaldehyde

(2017) Merve Eryilmaz et al.   JOURNAL OF RAMAN SPECTROSCOPY

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes

(2016) Sabrina R. Wildermuth et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS

(2016) Chang-bo Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Environment friendly green composites based on soy protein isolate – A review

(2015) Rekha Rose Koshy et al.   FOOD HYDROCOLLOIDS

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

(2015) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Structural and Functional Analysis of Various Globulin Proteins from Soy Seed

(2013) Amandeep Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Laccase-catalysed protein–flavonoid conjugates for flax fibre modification

(2011) Suyeon Kim et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Protein Chemical Modification on Endogenous Amino Acids

(2010) Emmanuel Baslé et al.   CHEMISTRY & BIOLOGY

Physicochemical and Conformational Properties of Buckwheat Protein Isolates: Influence of Polyphenol Removal with Cold Organic Solvents from Buckwheat Seed Flours

(2009) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY