Related references
Note: Only part of the references are listed.Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
Li Tian et al.
FOOD CHEMISTRY (2021)
Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
Shulin Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins
Jianhua Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Tea polyphenols promote Fenton-like reaction: pH self-driving chelation and reduction mechanism
Qiong Ouyang et al.
CHEMICAL ENGINEERING JOURNAL (2019)
Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Anja Schroder et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Chen Cheng et al.
FOOD CHEMISTRY (2019)
Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate
Bo Tian et al.
JOURNAL OF OLEO SCIENCE (2019)
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
Xiaonan Sui et al.
FOOD CHEMISTRY (2018)
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers
Zhenbao Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
Cansu Ekin Gumus et al.
FOOD RESEARCH INTERNATIONAL (2017)
A Critical Review of the Characterization of Polyphenol-Protein Interactions and of Their Potential Use for Improving Food Quality
Maria Rosa Perez-Gregorio et al.
CURRENT PHARMACEUTICAL DESIGN (2017)
Effect of covalent modification by (-)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate
Zhenbao Jia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein
Chaoying Qiu et al.
FOOD CHEMISTRY (2015)
Tea polyphenols association to caseinate-stabilized oil-water interfaces
Somayeh Sabouri et al.
FOOD HYDROCOLLOIDS (2015)
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
Jiayi Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon
Yongli Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
A review on protein-phenolic interactions and associated changes
Tugba Ozdal et al.
FOOD RESEARCH INTERNATIONAL (2013)
Factors Influencing the Antioxidant and Pro-Oxidant Activity of Polyphenols in Oil-in-Water Emulsions
Lisa Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
Claire Berton et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Investigating the Hydrogen Peroxide Quenching Capacity of Proteins in Polyphenol-Rich Foods
Lisa Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Exogenous antioxidants-Double-edged swords in cellular redox state Health beneficial effects at physiologic doses versus deleterious effects at high doses
Jaouad Bouayed et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2010)
Antioxidant activity of proteins and peptides
Ryan J. Elias et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds
Mario Estevez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin
Marly S. Katsuda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds
K Viljanen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Front-face fluorescence spectroscopy study of globular proteins in emulsions: Influence of droplet flocculation
V Rampon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate
M Hu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by β-lactoglobulin
HJ Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Fenton reaction is primarily involved in a mechanism of (-)-epigallocatechin-3-gallate to induce osteoclastic cell death
H Nakagawa et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2002)
Interactions between flavonoids and proteins: Effect on the total antioxidant capacity
MJTJ Arts et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Tannin-protein complexes as radical scavengers and radical sinks
KM Riedl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Assessing antioxidant and prooxidant activities of phenolic compounds
LR Fukumoto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Modifications of proteins by polyunsaturated fatty acid peroxidation products
HHF Refsgaard et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2000)