Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics

Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids

(2020) Xin Li et al.   FOOD HYDROCOLLOIDS

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop ( Patinopecten yessoensis ) Gonad

(2019) Jia‐Run Han et al.   JOURNAL OF FOOD SCIENCE

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

Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity

(2018) Simin Wu 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

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction

(2017) Marija Perusko et al.   FOOD CHEMISTRY

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

A review of methods used for investigation of protein-phenolic compound interactions

(2016) Jaroslaw Czubinski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye 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

Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes

(2015) Xingfeng Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Novel Insights into the Inhibitory Mechanism of Kaempferol on Xanthine Oxidase

(2015) Yajie Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions between tea polyphenol and two kinds of typical egg white proteins—ovalbumin and lysozyme: Effect on the gastrointestinal digestion of both proteins in vitro

(2014) Fei Shen et al.   FOOD RESEARCH INTERNATIONAL

Binding Interaction of a Prospective Chemotherapeutic Antibacterial Drug with β-Lactoglobulin: Results and Challenges

(2014) Bijan K. Paul et al.   LANGMUIR

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

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

Effects of Thermal Denaturation on Binding between Bixin and Whey Protein

(2012) Yue Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

(2010) Lisa Ryan et al.   NUTRITION RESEARCH

Effect of milk caseins on the concentration of polyphenolic compounds in tea

(2008) L. A. Kartsova et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Effects of Casein, Ovalbumin, and Dextran on the Astringency of Tea Polyphenols Determined by Quartz Crystal Microbalance with Dissipation

(2008) Yunfeng Yan et al.   LANGMUIR