Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

(2021) Yueyue Meng et al.   FOOD CHEMISTRY

Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications

(2021) Bertrand Muhoza et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin

(2021) Di Wu et al.   FOOD CHEMISTRY

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols

(2021) Yujuan Xu et al.   FOOD CHEMISTRY

Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation

(2021) Jiaqi Li et al.   FOOD CHEMISTRY

Mechanism of interactions between soyasaponins and soybean 7S/11S proteins

(2021) Guoxiu Zhao et al.   FOOD CHEMISTRY

Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes

(2021) Jiangping Ye et al.   FOOD CHEMISTRY

Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment

(2021) Mingming Zhong et al.   FOOD RESEARCH INTERNATIONAL

Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

(2021) Miao Hu et al.   FOOD CHEMISTRY

Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level

(2021) Qian Ju et al.   FOOD HYDROCOLLOIDS

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin

(2020) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Starch nanoparticles produced via acidic dry heat treatment as a stabilizer for a Pickering emulsion: Influence of the physical properties of particles

(2020) Hee-Don Choi et al.   CARBOHYDRATE POLYMERS

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

Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

(2020) Xiaonan Sui et al.   Annual Review of Food Science and Technology

Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor

(2020) Ge Ge et al.   FOOD HYDROCOLLOIDS

Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes

(2020) Xin Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism

(2020) Yan Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

(2019) Cong Ren et al.   FOOD HYDROCOLLOIDS

Comparative Study of Dietary Flavonoids with Different Structures as α-Glucosidase Inhibitors and Insulin Sensitizers

(2019) Yijia Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

OnionNet: a Multiple-Layer Intermolecular-Contact-Based Convolutional Neural Network for Protein–Ligand Binding Affinity Prediction

(2019) Liangzhen Zheng et al.   ACS Omega

Spectroscopy and molecular docking analysis reveal structural specificity of flavonoids in the inhibition of α-glucosidase activity

(2019) Jian-li Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study

(2019) Taotao Dai et al.   FOOD HYDROCOLLOIDS

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

(2018) Jiang Jiang et al.   FOOD CHEMISTRY

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

(2018) Jing Xu et al.   FOOD CHEMISTRY

Effects of succinylation on the structure and thermal aggregation of soy protein isolate

(2018) Yangling Wan 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

Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation

(2018) Ruican Wang et al.   FOOD HYDROCOLLOIDS

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

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

Synthesis, antimycobacterial screening and ligand-based molecular docking studies on novel pyrrole derivatives bearing pyrazoline, isoxazole and phenyl thiourea moieties

(2016) Shrinivas D. Joshi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

(2014) Zhumei Cui et al.   FOOD HYDROCOLLOIDS

Interactions of black and green tea polyphenols with whole milk

(2013) Jianhui Ye et al.   FOOD RESEARCH INTERNATIONAL

Binding Interactions of β-Conglycinin and Glycinin with Vitamin B12

(2013) Jing Zhang 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

Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels

(2008) Xin Gu et al.   FOOD HYDROCOLLOIDS