Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods

The interaction of pectin with wheat starch and its influence on gelatinization and rheology

(2022) Ruiyun Chen et al.   FOOD HYDROCOLLOIDS

TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

(2021) Qian Li et al.   FOOD CHEMISTRY

Separation and identification of neutral oligosaccharides with prebiotic activities from apple pectin

(2021) Huipeng Liu et al.   FOOD HYDROCOLLOIDS

Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates

(2021) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Whole Food–Based Approaches to Modulating Gut Microbiota and Associated Diseases

(2020) Yanhui Han et al.   Annual Review of Food Science and Technology

Generation of structurally diverse pectin oligosaccharides having prebiotic attributes

(2020) Ravindra Pal Singh et al.   FOOD HYDROCOLLOIDS

Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties

(2020) Luis Henrique Reichembach et al.   CARBOHYDRATE POLYMERS

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

(2020) Xuwei Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber

(2020) Yuting Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses

(2020) Xuwei Liu et al.   FOOD HYDROCOLLOIDS

Procyanidin—Cell Wall Interactions within Apple Matrices Decrease the Metabolization of Procyanidins by the Human Gut Microbiota and the Anti-Inflammatory Effect of the Resulting Microbial Metabolome In Vitro

(2019) Carine Le Bourvellec et al.   Nutrients

New insight into bamboo shoot (Chimonobambusa quadrangularis) polysaccharides: Impact of extraction processes on its prebiotic activity

(2019) Guangjing Chen et al.   FOOD HYDROCOLLOIDS

Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides

(2019) Ibukunoluwa Fola Olawuyi et al.   FOOD HYDROCOLLOIDS

Phenolic compounds mediate aggregation of water-soluble polysaccharides and change their rheological properties: Effect of different phenolic compounds

(2019) Mihaela Tudorache et al.   FOOD HYDROCOLLOIDS

Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara

(2018) Qi Lu et al.   FOOD CHEMISTRY

Iron ions as mediators in pectin-flavonols interactions

(2018) Libi Chirug et al.   FOOD HYDROCOLLOIDS

Evaluation of chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of polysaccharides from Fuzhuan brick teas

(2018) Guijie Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

(2018) Jie Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Persimmon tannins enhance the gel properties of high and low methoxyl pectin

(2017) Torkun Mamet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay

(2016) Qian Li et al.   FOOD CHEMISTRY

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

(2016) Wenjun Wang et al.   FOOD HYDROCOLLOIDS

Small intestine mucosal α-glucosidase: A missing feature of in vitro starch digestibility

(2016) Amy Hui-Mei Lin et al.   FOOD HYDROCOLLOIDS

Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes

(2015) Qian Li et al.   Food & Function

Pink Discoloration of Canned Pears: Role of Procyanidin Chemical Depolymerization and Procyanidin/Cell Wall Interactions

(2013) Carine Le Bourvellec et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition

(2013) Ping Xu et al.   Journal of Functional Foods

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

On the Performances of the M06 Family of Density Functionals for Electronic Excitation Energies

(2010) Denis Jacquemin et al.   Journal of Chemical Theory and Computation

How Well Can New-Generation Density Functionals Describe the Energetics of Bond-Dissociation Reactions Producing Radicals?

(2008) Yan Zhao et al.   JOURNAL OF PHYSICAL CHEMISTRY A