Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

Astringency reduction in red wine by whey proteins

(2016) Paula Jauregi et al.   FOOD CHEMISTRY

Mechanism evaluation of the interactions between flavonoids and bovine serum albumin based on multi-spectroscopy, molecular docking and Q-TOF HR-MS analyses

(2016) Ling Fu et al.   FOOD CHEMISTRY

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

(2016) Ayah Al-Hanish et al.   FOOD HYDROCOLLOIDS

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(2016)   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy

(2015) Amir-Abbas Moeiniafshari et al.   FOOD HYDROCOLLOIDS

Alpha-lactalbumin: A new carrier for vitamin D3 food enrichment

(2015) Behdad Delavari et al.   FOOD HYDROCOLLOIDS

Study on the interactions of trans-resveratrol and curcumin with bovine α-lactalbumin by spectroscopic analysis and molecular docking

(2015) Fakhrossadat Mohammadi et al.   Materials Science & Engineering C-Materials for Biological Applications

Interaction of chlorogenic acid with milk proteins analyzed by spectroscopic and modeling methods

(2015) Jingwen Liu et al.   SPECTROSCOPY LETTERS

Analysis of binding interaction of genistein and kaempferol with bovine α-lactalbumin

(2015) Fakhrossadat Mohammadi et al.   Journal of Functional Foods

Exploring binding properties of naringenin with bovine β-lactoglobulin: A fluorescence, molecular docking and molecular dynamics simulation study

(2014) Samira Gholami et al.   BIOPHYSICAL CHEMISTRY

Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats

(2014) Maxime C. Bohin et al.   FOOD CHEMISTRY

Antioxidant Activity and Protein–Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt

(2014) Lorena Trigueros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of Maillard-Type Off-Flavor Development in Ultrahigh-Temperature-Processed Bovine Milk by Phenolic Chemistry

(2014) Smaro Kokkinidou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoids protecting food and beverages against light

(2014) Kevin Huvaere et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

(2014) Sophie Lamothe et al.   Food & Function

Production and characterization of Cheddar-type cheese enriched with green tea extract

(2013) Hélène J. Giroux et al.   Dairy Science & Technology

Binding of resveratrol with sodium caseinate in aqueous solutions

(2013) Durga P. Acharya et al.   FOOD CHEMISTRY

Interactions between tea catechins and casein micelles and their impact on renneting functionality

(2013) Sanaz Haratifar et al.   FOOD CHEMISTRY

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques

(2013) Monica Gallo et al.   FOOD RESEARCH INTERNATIONAL

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

(2013) Ali Rashidinejad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Interaction between Whole Buttermilk and Resveratrol

(2013) Jian-Hui Ye et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A combined spectroscopic, molecular docking and molecular dynamic simulation study on the interaction of quercetin with β-casein nanoparticles

(2013) Fahimeh Mehranfar et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Binding Sites of Resveratrol, Genistein, and Curcumin with Milk α- and β-Caseins

(2013) P. Bourassa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Structures of bovine, equine and leporine serum albumin

(2012) Anna Bujacz   ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY

Molecular Docking: A Powerful Approach for Structure-Based Drug Discovery

(2012) Xuan-Yu Meng et al.   Current Computer-Aided Drug Design

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

(2012) Tena Niseteo et al.   FOOD CHEMISTRY

Interactions of different polyphenols with bovine serum albumin using fluorescence quenching and molecular docking

(2012) Mihaela Skrt et al.   FOOD CHEMISTRY

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

(2012) Marija Stojadinovic et al.   FOOD CHEMISTRY

Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein

(2012) Thummanoon Prodpran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

(2012) Diana Gazzola et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficacy of Food Proteins as Carriers for Flavonoids

(2012) Maxime C. Bohin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Probing the binding sites of resveratrol, genistein, and curcumin with milkβ-lactoglobulin

(2012) C.D. Kanakis et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Spectroscopic and docking studies of the binding of two stereoisomeric antioxidant catechins to serum albumins

(2012) Durba Roy et al.   JOURNAL OF LUMINESCENCE

The Interaction of Polyphenol Flavonoids with β-lactoglobulin: Molecular Docking and Molecular Dynamics Simulation Studies

(2012) Mehdi Sahihi et al.   Journal of Macromolecular Science Part B-Physics

Spectroscopic and isothermal titration calorimetry studies of binding interaction of ferulic acid with bovine serum albumin

(2012) Himanshu Ojha et al.   THERMOCHIMICA ACTA

Target molecules of food phytochemicals: Food science bound for the next dimension

(2012) Akira Murakami et al.   Food & Function

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

(2012) Prasun Bandyopadhyay et al.   Food & Function

Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication

(2011) Raquel Zorilla et al.   Dairy Science & Technology

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Study of the acid and thermal stability of β-lactoglobulin–ligand complexes using fluorescence quenching

(2011) Li Liang et al.   FOOD CHEMISTRY

The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt

(2011) D. Najgebauer-Lejko et al.   INTERNATIONAL DAIRY JOURNAL

Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt

(2011) Ming Ye et al.   INTERNATIONAL DAIRY JOURNAL

Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy

(2011) Yacine Hemar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical Properties of Acidified Skim Milk Gels Containing Cocoa Flavanols

(2011) César Vega et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of Flavonoids Bearing Different Substituents on Ring C and Their Cu2+Complex Binding with Bovine Serum Albumin: Structure–Affinity Relationship Aspects

(2011) Shuyun Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Simultaneous Consumption of Milk and Coffee on Chlorogenic Acids’ Bioavailability in Humans

(2011) Giselle S. Duarte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Milk and Brewing Method on Black Tea Catechin Bioaccessibility

(2011) Monique C. D. van der Burg-Koorevaar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence quenching and ligand binding: A critical discussion of a popular methodology

(2011) Marco van de Weert et al.   JOURNAL OF MOLECULAR STRUCTURE

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects

(2011) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Extent of enthalpy-entropy compensation in protein-ligand interactions

(2011) Tjelvar S. G. Olsson et al.   PROTEIN SCIENCE

Analysis of binding interaction between (−)-epigallocatechin (EGC) and β-lactoglobulin by multi-spectroscopic method

(2011) Xuli Wu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

(2010) Ziyad Tantoush et al.   FOOD CHEMISTRY

Polyphenolic compounds as functional ingredients in cheese

(2010) Jaejoon Han et al.   FOOD CHEMISTRY

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

(2010) Mariana von Staszewski et al.   FOOD CHEMISTRY

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

(2010) AHMED SAAD GAD et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure-affinity relationship of flavones on binding to serum albumins: Effect of hydroxyl groups on ring A

(2010) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Structural Relationship and Binding Mechanisms of Five Flavonoids with Bovine Serum Albumin

(2010) E-Hu Liu et al.   MOLECULES

Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

(2010) Lisa Ryan et al.   NUTRITION RESEARCH

Interaction study of pioglitazone with albumin by fluorescence spectroscopy and molecular docking

(2010) Farnoush Faridbod et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Characterization of binding interactions between green tea flavanoids and milk proteins

(2009) Zerrin Yuksel et al.   FOOD CHEMISTRY

Studies on radical scavenging activity of tea leaves and effect of additives on activities of black tea liquor

(2009) Maria J. Muthuiah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans

(2009) Andrew P. Neilson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between globular proteins and procyanidins of different degrees of polymerization

(2009) S.V.E. Prigent et al.   JOURNAL OF DAIRY SCIENCE

Study on the Interaction of Matrine with Bovine Serum Albumin

(2009) Xiangjun Sun et al.   JOURNAL OF SOLUTION CHEMISTRY

Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and α-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium

(2009) Lata Ramchandran et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

(2008) Abhishek Sahu et al.   BIOMACROMOLECULES

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of blueberry fruit is impaired by association with milk

(2008) Mauro Serafini et al.   FREE RADICAL BIOLOGY AND MEDICINE

Influence of B-Ring Hydroxylation on Interactions of Flavonols with Bovine Serum Albumin

(2008) Jianbo Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding of Phenolic Compounds and Their Derivatives to Bovine and Reindeer β-Lactoglobulin

(2008) Laura H. Riihimäki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

(2007) Li Liang et al.   BIOMACROMOLECULES

Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins

(2007) Diana O. Labuckas et al.   FOOD CHEMISTRY

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL