Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 2, Pages 409-419
Publisher
Wiley
Online
2017-01-10
DOI
10.1111/1750-3841.13607
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion
- (2016) Yungang Cao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Correlation ofIn VivoandIn VitroAssay Results for Assessment of Free Radical Scavenging Activity of Green Tea Nutraceuticals
- (2016) Heba-Alla H. Abd-ElSalam et al. JOURNAL OF FOOD SCIENCE
- 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
- Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
- (2015) Yungang Cao et al. FOOD CHEMISTRY
- Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin
- (2015) Valérie Carnovale et al. FOOD RESEARCH INTERNATIONAL
- Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin
- (2015) Vincenza Ferraro et al. FOOD RESEARCH INTERNATIONAL
- Identification and Quantification of Adducts between Oxidized Rosmarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry
- (2015) Chang-bo Tang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Binding of an Oligomeric Ellagitannin Series to Bovine Serum Albumin (BSA): Analysis by Isothermal Titration Calorimetry (ITC)
- (2015) Maarit Karonen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions
- (2014) Zhumei Cui et al. FOOD HYDROCOLLOIDS
- Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method
- (2014) Jiang Yi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Size and Molecular Flexibility Affect the Binding of Ellagitannins to Bovine Serum Albumin
- (2014) Marina A. Dobreva et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Rosmarinic Acid Extract for Antioxidant, Antiallergic, and α-Glucosidase Inhibitory Activities, Isolated by Supramolecular Technique and Solvent Extraction from Perilla Leaves
- (2014) Fengxian Zhu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment
- (2014) Sophie Lamothe et al. Food & Function
- Covalent complexation and functional evaluation of (−)-epigallocatechin gallate and α-lactalbumin
- (2013) Xiaoya Wang et al. FOOD CHEMISTRY
- Design of interfacial films to control lipid oxidation in oil-in-water emulsions
- (2013) C. Berton-Carabin et al. FOOD HYDROCOLLOIDS
- A review on protein–phenolic interactions and associated changes
- (2013) Tugba Ozdal et al. FOOD RESEARCH INTERNATIONAL
- Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties
- (2013) Mostafa Ali et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Synergistic Inhibition of Lipid Oxidation by Pea Protein Hydrolysate Coupled with Licorice Extract in a Liposomal Model System
- (2013) Xin Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of Thermal Denaturation on Binding between Bixin and Whey Protein
- (2012) Yue Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparative analysis of phenolic profile, antioxidant, anti-inflammatory and cytotoxic activity of two closely-related Plantain species: Plantago altissima L. and Plantago lanceolata L.
- (2012) Ivana N. Beara et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG
- (2010) Avi Shpigelman et al. FOOD HYDROCOLLOIDS
- Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
- (2010) Laura Bravo NUTRITION REVIEWS
- Characterization of binding interactions between green tea flavanoids and milk proteins
- (2009) Zerrin Yuksel et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now