Related references
Note: Only part of the references are listed.MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid-i3-Casein complex following UHT-like treatment
Lloyd Condict et al.
FOOD CHEMISTRY (2023)
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages
Mahesha M. Poojary et al.
FOOD CHEMISTRY (2023)
Structure-Functionality of lentil protein-polyphenol conjugates
Saakshi Parolia et al.
FOOD CHEMISTRY (2022)
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
Xiang Huang et al.
FOOD CHEMISTRY (2022)
Natural Polyphenols for the Preservation of Meat and Dairy Products
Hammad Ullah et al.
MOLECULES (2022)
Plant- and Animal-Based Antioxidants' Structure, Efficacy, Mechanisms, and Applications: A Review
Edirisinghe Dewage Nalaka Sandun Abeyrathne et al.
ANTIOXIDANTS (2022)
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Yuting Li et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives
Yu Wang et al.
FOOD CHEMISTRY (2020)
Activity-based protein profiling: Recent advances in medicinal chemistry
Hui Deng et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2020)
Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)
Xuepeng Li et al.
FOOD BIOPHYSICS (2020)
Enhancement of gel properties ofScomberomorus niphoniusmyofibrillar protein using phlorotannin extracts under UVA irradiation
Di Jiang et al.
JOURNAL OF FOOD SCIENCE (2020)
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
Julia K. Keppler et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State
Kaiwen Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Oxidative Damage of Tryptophan Hydroxylase-2 Mediated by Peroxisomal Superoxide Anion Radical in Brains of Mouse with Depression
Qi Ding et al.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2020)
High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution
Xing Chen et al.
FOOD CHEMISTRY (2019)
Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing
Yaya Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications
Tran Hong Quan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Recent advances in phenolic-protein conjugates: synthesis, characterization, biological activities and potential applications
Jun Liu et al.
RSC ADVANCES (2019)
The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties
Tanja D. Cirkovic Velickovic et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress
Chang-bo Tang et al.
FOOD HYDROCOLLOIDS (2017)
Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (-)-Epigallocatechin-3-gallate and NaCI
Xianchao Feng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification
Na Jia et al.
MEAT SCIENCE (2017)
Highly selective inhibition of IMPDH2 provides the basis of antineuroinflammation therapy
Li-Xi Liao et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2017)
β-Lactoglobulin-chlorogenic acid conjugate-based nanoparticles for delivery of (-)-epigallocatechin-3-gallate
Yuting Fan et al.
RSC ADVANCES (2017)
Identification of actin as a direct proteomic target of berberine using an affinity-based chemical probe and elucidation of its modulatory role in actin assembly
Chae-Min Yi et al.
CHEMICAL COMMUNICATIONS (2017)
Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions
Xing Chen et al.
FOOD RESEARCH INTERNATIONAL (2016)
Identification of Rosmarinic Acid-Adducted Sites in Meat Proteins in a Gel Model under Oxidative Stress by Triple TOF MS/MS
Chang-bo Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Yungang Cao et al.
FOOD CHEMISTRY (2015)
Identification and Quantification of Adducts between Oxidized Rosnnarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry
Chang-bo Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking
Sisse Jongberg et al.
MEAT SCIENCE (2015)
Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation
Zelong Liu et al.
FOOD CHEMISTRY (2013)
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
Na Jia et al.
MEAT SCIENCE (2012)
Strategy for catch and release of azide-tagged biomolecules utilizing a photolabile strained alkyne construct
Martin Golkowski et al.
ORGANIC & BIOMOLECULAR CHEMISTRY (2012)
Biotinylated quercetin as an intrinsic photoaffinity proteomics probe for the identification of quercetin target proteins
Rongsheng E. Wang et al.
BIOORGANIC & MEDICINAL CHEMISTRY (2011)
Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
Sisse Jongberg et al.
FOOD CHEMISTRY (2011)
Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds
Amjad Balange et al.
FOOD CHEMISTRY (2009)
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
Amjad Khansaheb Balange et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein
Donkeun Park et al.
FOOD CHEMISTRY (2007)
Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds
NG Kroll et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2003)