Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms

Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion

(2023) Hualei Chen et al.   FOOD HYDROCOLLOIDS

Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

(2023) Adeleh Mohammadi et al.   FOOD HYDROCOLLOIDS

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

Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions

(2022) Hualei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water-soluble amino functionalized chitosan: Preparation, characterization, antioxidant and antibacterial activities

(2022) Yuting Yuan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Elaboration of Cationic Soluble Soybean Polysaccharides-Epigallocatechin Gallate Nanoparticles with Sustained Antioxidant and Antimicrobial Activities

(2022) Xiaohu Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics

(2022) Shicheng Dai et al.   FOOD HYDROCOLLOIDS

Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment

(2022) Xiaowen Pi et al.   FOOD HYDROCOLLOIDS

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

(2022) Shizhang Yan et al.   FOOD RESEARCH INTERNATIONAL

Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols

(2022) Xiaowen Pi et al.   FOOD CHEMISTRY

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

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

The bonding strength, water resistance and flame retardancy of soy protein-based adhesive by incorporating tailor-made core-shell nanohybrid compounds

(2021) Yunchuan Zeng et al.   CHEMICAL ENGINEERING JOURNAL

Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties

(2021) Qiaozhi Zhang et al.   ULTRASONICS SONOCHEMISTRY

Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial

(2021) Fengping Yi et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study

(2021) Ce Wang et al.   FOOD CHEMISTRY

Pickering emulsions stabilized by aminated gelatin nanoparticles: Are gelatin nanoparticles acting as genuine Pickering stabilizers or structuring agents?

(2021) Huan Tan et al.   FOOD HYDROCOLLOIDS

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

(2021) Hui Wang et al.   FOOD CHEMISTRY

The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions

(2021) Qiming Wang et al.   FOOD HYDROCOLLOIDS

Multiple crosslinking strategy to achieve high bonding strength and antibacterial properties of double-network soy adhesive

(2020) Shicun Jin et al.   JOURNAL OF CLEANER PRODUCTION

The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

(2020) Ying Zhu et al.   FOOD HYDROCOLLOIDS

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

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

Modification of Serum Albumin by High Conversion of Carboxyl to Amino Groups Creates a Potent Inhibitor of Amyloid β-Protein Fibrillogenesis

(2019) Wenjuan Wang et al.   BIOCONJUGATE CHEMISTRY

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

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

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

(2018) Jin Feng 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

Comparative study in physico-chemical properties of gelatin derivatives and their microspheres as carriers for controlled release of green tea's extract

(2018) Papawee Likitdecharoj et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

(2018) Weijun Chen et al.   FOOD CHEMISTRY

Polyelectrolyte complex nanoparticles from cationised gelatin and sodium alginate for curcumin delivery

(2016) P.R. Sarika et al.   CARBOHYDRATE POLYMERS

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions

(2015) P.R. Sarika et al.   FOOD HYDROCOLLOIDS

Cationic β-lactoglobulin nanoparticles as a bioavailability enhancer: Comparison between ethylenediamine and polyethyleneimine as cationizers

(2014) Zi Teng et al.   FOOD CHEMISTRY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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