Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates

Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

(2023) Chang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

(2023) Geng Cao et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties

(2022) Jun Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters

(2022) Jiahui Chen et al.   FOOD CHEMISTRY

Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate

(2022) Xiue Han et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasonic pretreatment of soybean protein isolate on the binding efficiency, structural changes, and bioavailability of a protein-luteolin nanodelivery system

(2022) Fuwei Sun et al.   ULTRASONICS SONOCHEMISTRY

Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactions

(2022) Yejun Zhong et al.   FOOD CHEMISTRY

Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions

(2022) Sairui Zhang et al.   ULTRASONICS SONOCHEMISTRY

Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment

(2022) Mengjie Geng et al.   ULTRASONICS SONOCHEMISTRY

Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

(2022) Shuang Han et al.   Foods

Molecular characterization of capsaicin binding interactions with ovalbumin and casein

(2022) Md. Abdur Razzak et al.   FOOD HYDROCOLLOIDS

pH-dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods

(2022) Chengzhi Liu et al.   FOOD HYDROCOLLOIDS

Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties

(2022) Tianyi Wu et al.   FOOD RESEARCH INTERNATIONAL

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

(2021) Yueyue Meng et al.   FOOD CHEMISTRY

Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review

(2021) Hui Teng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Delineating the interaction mechanism of glabridin and ovalbumin by spectroscopic and molecular docking techniques

(2021) Md. Abdur Razzak et al.   FOOD CHEMISTRY

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

(2021) Jiahui Chen et al.   ULTRASONICS SONOCHEMISTRY

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 structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement

(2021) Yimei Zheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2021) Hui Wang et al.   FOOD CHEMISTRY

Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations

(2020) Fernando Luís Barroso da Silva et al.   Annual Review of Food Science and Technology

Chicken egg white: Hatching of a new old biomaterial

(2020) Sasan Jalili-Firoozinezhad et al.   Materials Today

Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

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

(2020) Yang Guo et al.   FOOD HYDROCOLLOIDS

Ultrasonic treatment on physicochemical properties of water-soluble protein from Moringa oleifera seed

(2020) Shi-Qi Tang et al.   ULTRASONICS SONOCHEMISTRY

Structural and functional properties of food protein-derived antioxidant peptides

(2019) Ifeanyi D. Nwachukwu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

(2019) Rui Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

(2019) Weiyi He 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

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

(2018) Jin Feng et al.   FOOD CHEMISTRY

Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits

(2018) Nydia E. Buitimea-Cantúa et al.   JOURNAL OF MEDICINAL FOOD

Formulation, characterization, and in vitro/in vivo studies of capsaicin-loaded albumin nanoparticles

(2018) Guilherme B.L. De Freitas et al.   Materials Science & Engineering C-Materials for Biological Applications

Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

(2017) Luping Gu et al.   Food Biophysics

Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Cavitational reactors for process intensification of chemical processing applications: A critical review

(2007) Parag R. Gogate   CHEMICAL ENGINEERING AND PROCESSING