Covalent Bonding of Chlorogenic Acid Induces Structural Modifications on Sunflower Proteins

Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions

(2018) Sihui Liang et al.   FOOD CHEMISTRY

Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies

(2018) Sihui Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

(2017) Dimitris Karefyllakis 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

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

Evidence for the Formation of Benzacridine Derivatives in Alkaline-Treated Sunflower Meal and Model Solutions

(2016) Verena Bongartz et al.   MOLECULES

Enhancing the therapeutic effects of polyphenols with macromolecules

(2016) Susan Oliver et al.   Polymer Chemistry

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

(2015) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Accurate secondary structure prediction and fold recognition for circular dichroism spectroscopy

(2015) András Micsonai et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Mechanical, Optical, and Barrier Properties of Soy Protein Film As Affected by Phenolic Acid Addition

(2014) Anchana Insaward et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Quantitative Fate of Chlorogenic Acid during Enzymatic Browning of Potato Juice

(2013) Carlos-Eduardo Narváez-Cuenca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Milk β-lactoglobulin complexes with tea polyphenols

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

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

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts

(2010) Georg M. Weisz et al.   Innovative Food Science & Emerging Technologies

Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity

(2010) Pablo R. Salgado et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Dendrimers Bind Human Serum Albumin

(2009) E. Froehlich et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn

(2008) Georg M. Weisz et al.   FOOD CHEMISTRY

Chitosan derivatives obtained by chemical modifications for biomedical and environmental applications

(2008) N.M. Alves et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES