4.7 Review

Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

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Summary: Combining copigmentation and encapsulation techniques is a promising approach for stabilizing anthocyanins. Various encapsulation methods, such as spray/freeze-drying and polyelectrolyte complexation, are effective for this purpose. New emerging approaches like layer-by-layer deposition and ultrasonication are also being explored for this purpose.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Food Science & Technology

The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid

Shuai Ren et al.

Summary: The study found that the addition of WP can increase the absorbance of anthocyanins and protect them from degradation, improving color stability. Increasing WP concentration results in darker color and higher stability. Preheated WP is less effective than native WP but still extends the half-life of anthocyanins.

FOOD RESEARCH INTERNATIONAL (2021)

Article Agriculture, Multidisciplinary

Effects of α-Casein on the Absorption of Blueberry Anthocyanins and Metabolites in Rat Plasma Based on Pharmacokinetic Analysis

Yuxi Lang et al.

Summary: The study demonstrates that alpha-casein significantly enhances the bioavailability of blueberry anthocyanins and their metabolites, promoting their absorption in rat plasma. Molecular docking models indicate interactions between anthocyanins and amino acid residues of alpha-casein, resulting in improved bioavailability.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Review Chemistry, Multidisciplinary

Self-assembled peptide and protein nanostructures for anti-cancer therapy: Targeted delivery, stimuli-responsive devices and immunotherapy

Masoud Delfi et al.

Summary: Self-assembled peptides and proteins have great potential as targeted drug delivery systems, especially in anti-cancer therapy. They can form diverse nanostructures in response to environmental conditions and offer good biocompatibility and high loading capacity for drugs, making them ideal for specific targeting of tumor cells.

NANO TODAY (2021)

Article Multidisciplinary Sciences

Highly accurate protein structure prediction with AlphaFold

John Jumper et al.

Summary: Proteins are essential for life, and accurate prediction of their structures is a crucial research problem. Current experimental methods are time-consuming, highlighting the need for accurate computational approaches to address the gap in structural coverage. Despite recent progress, existing methods fall short of atomic accuracy in protein structure prediction.

NATURE (2021)

Article Multidisciplinary Sciences

Rapid discovery of self-assembling peptides with one-bead one-compound peptide library

Pei-Pei Yang et al.

Summary: Self-assembling peptides have shown great potential in various fields, but identifying self-assembling sequences can be challenging. The authors developed an experimental method using a fluorescence-based screening approach to rapidly identify self-assembling peptides. They found that some pentapeptides can self-assemble into nanoparticles and interact efficiently with HeLa cells.

NATURE COMMUNICATIONS (2021)

Review Biochemistry & Molecular Biology

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Simona Oancea

Summary: Anthocyanins are valuable biocompounds that are being increasingly extracted globally, but their functional applications are limited by environmental stability. Research on the thermal stability of anthocyanins has shown that crude extracts are more thermally stable than purified extracts, and interactions with nutrients can affect their behavior during thermal processing. Stabilization of anthocyanins through linkages to other molecules has shown promise for developing stable functional products in the future.

ANTIOXIDANTS (2021)

Article Food Science & Technology

Anthocyanin and Gingerol Extracts Exhibit a Synergistic Effect to Inhibit the Proliferation of Caco-2, Hep G2, and HT-29 Cells in Vitro

Amna E. Abdurrahim et al.

Summary: Combining anthocyanins and gingerols extracted from berry fruits and ginger respectively showed strong synergistic effects in inhibiting cancer cell growth, with low combination index values and significant dose reduction index values. This suggests a high potency for the inhibition of cancer cell growth using the anthocyanin-gingerol combination.

ACS FOOD SCIENCE & TECHNOLOGY (2021)

Review Chemistry, Multidisciplinary

Polydopamine antibacterial materials

Yu Fu et al.

Summary: This review provides an overview of PDA antibacterial materials, including free-standing PDA materials and PDA-based composite materials, discussing the fabrication strategies and antibacterial mechanisms, as well as presenting the future development and challenges of PDA in this field. It aims to offer insights into the future development of antibacterial functional materials based on PDA.

MATERIALS HORIZONS (2021)

Review Nanoscience & Nanotechnology

Self-Assembled Peptide Drug Delivery Systems

Jia Yang et al.

Summary: Peptides can be used as modules to construct self-assembled peptide nanomaterials, which have the potential to reduce drug toxicity, improve drug targeting, and enhance drug delivery efficiency. Different strategies for designing peptide nanomaterials, including ex situ construction, in situ morphological transformation, and in situ construction of peptide drug delivery systems, can be used for drug delivery.

ACS APPLIED BIO MATERIALS (2021)

Review Chemistry, Multidisciplinary

Photocatalytic methods for amino acid modification

Thomas A. King et al.

Summary: Amino acid modification is crucial in various fields, and photocatalysis has emerged as a mild approach capable of modifying almost all canonical amino acids, enhancing its usefulness significantly. This method has wide potential applications and can function under physiological conditions.

CHEMICAL SOCIETY REVIEWS (2021)

Article Chemistry, Multidisciplinary

CB-Dock: a web server for cavity detection-guided protein-ligand blind docking

Yang Liu et al.

ACTA PHARMACOLOGICA SINICA (2020)

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Microfluidic Generation of Nanomaterials for Biomedical Applications

Xin Zhao et al.

SMALL (2020)

Review Chemistry, Physical

Recent advances in short peptide self-assembly: from rational design to novel applications

Xuzhi Hu et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)

Article Biochemistry & Molecular Biology

Stabilization of black rice anthocyanins by self-assembled silk fibroin nanofibrils: Morphology, spectroscopy and thermal protection

Zhen Ma et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Silk sericin has significantly hypoglycaemic effect in type 2 diabetic mice via anti-oxidation and anti-inflammation

Xuan Dong et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Biotechnology & Applied Microbiology

Dietary phytochemicals in colorectal cancer prevention and treatment: A focus on the molecular mechanisms involved

Sadia Afrin et al.

BIOTECHNOLOGY ADVANCES (2020)

Article Biochemistry & Molecular Biology

Cyanidin-3-glucoside binds to talin and modulates colon cancer cell adhesions and 3D growth

Zbigniew Baster et al.

FASEB JOURNAL (2020)

Article Chemistry, Applied

Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides

Nina Nicoleta Condurache et al.

FOOD CHEMISTRY (2020)

Article Chemistry, Applied

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju et al.

FOOD HYDROCOLLOIDS (2020)

Article Chemistry, Physical

Experimental and theoretical study on antioxidant activity of the four anthocyanins

Yi Ma et al.

JOURNAL OF MOLECULAR STRUCTURE (2020)

Review Food Science & Technology

Casein and pectin: Structures, interactions, and applications

Wusigale et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Chemistry, Multidisciplinary

Functionalized silk fibroin nanofibers as drug carriers: Advantages and challenges

Mehdi Farokhi et al.

JOURNAL OF CONTROLLED RELEASE (2020)

Review Food Science & Technology

Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis

Niloufar Sharif et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Chemistry, Applied

Impact of grape pectic polysaccharides on anthocyanins thermostability

Ana Fernandes et al.

CARBOHYDRATE POLYMERS (2020)

Article Medicine, General & Internal

Association Between Plant and Animal Protein Intake and Overall and Cause-Specific Mortality

Jiaqi Huang et al.

JAMA INTERNAL MEDICINE (2020)

Review Pharmacology & Pharmacy

Recent trends in protein and peptide-based biomaterials for advanced drug delivery

Anastasia Varanko et al.

ADVANCED DRUG DELIVERY REVIEWS (2020)

Review Chemistry, Multidisciplinary

Thermodynamics and Kinetics of Drug-Target Binding by Molecular Simulation

Sergio Decherchi et al.

CHEMICAL REVIEWS (2020)

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Evaluation of proximate composition and antioxidant properties in silk-industrial byproduct

Ashmita Ghosh et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention

Zorita Diaconeasa et al.

BIOMEDICINES (2020)

Article Food Science & Technology

In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity

Pei Gee Yap et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

Bo Wang et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Review Biophysics

Casein nanomicelle as an emerging biomaterial-A comprehensive review

Farah Rehan et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2019)

Review Food Science & Technology

Lactoferrin as a nutraceutical protein from milk, an overview

Blanca F. Iglesias-Figueroa et al.

INTERNATIONAL DAIRY JOURNAL (2019)

Article Materials Science, Biomaterials

Design and performance of sericin/poly(vinyl alcohol) hydrogel as a drug delivery carrier for potential wound dressing application

Gang Tao et al.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)

Article Engineering, Chemical

Microencapsulation by atomization of the mixture of phenolic extracts

Juliana de Cassia Gomes Rocha et al.

POWDER TECHNOLOGY (2019)

Article Engineering, Chemical

Insight into the role of cholesterol in modulation of morphology and mechanical properties of CHO-K1 cells: An in situ AFM study

Lei Zhang et al.

FRONTIERS OF CHEMICAL SCIENCE AND ENGINEERING (2019)

Review Chemistry, Applied

Computational aspects of anthocyanidins and anthocyanins: A review

Alessandro Sinopoli et al.

FOOD CHEMISTRY (2019)

Article Food Science & Technology

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

Noushin Eghbal et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

Review Pharmacology & Pharmacy

Whey protein in cancer therapy: A narrative review

Filipe J. Teixeira et al.

PHARMACOLOGICAL RESEARCH (2019)

Review Chemistry, Multidisciplinary

Reactive molecular dynamics: From small molecules to proteins

Markus Meuwly

WILEY INTERDISCIPLINARY REVIEWS-COMPUTATIONAL MOLECULAR SCIENCE (2019)

Article Biochemistry & Molecular Biology

Alginate/pectin aerogel microspheres for controlled release of proanthocyanidins

Kailun Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Review Food Science & Technology

Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications

Tran Hong Quan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Proanthocyanidin Encapsulated in Ferritin Enhances Its Cellular Absorption and Antioxidant Activity

Yu Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Nutrition & Dietetics

Animal and Plant Protein Sources and Cardiometabolic Health

Francois Mariotti

ADVANCES IN NUTRITION (2019)

Article Agriculture, Multidisciplinary

Enhanced stability of red-fleshed apple anthocyanins by copigmentation and encapsulation

Jia Xue et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Review Biochemistry & Molecular Biology

Role of Intestinal Microbiota in the Bioavailability and Physiological Functions of Dietary Polyphenols

Kyuichi Kawabata et al.

MOLECULES (2019)

Review Food Science & Technology

Mulberry: A review of bioactive compounds and advanced processing technology

Peng Wen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Chronic inflammation in the etiology of disease across the life span

David Furman et al.

NATURE MEDICINE (2019)

Review Biochemistry & Molecular Biology

Nutrients for Prevention of Macular Degeneration and Eye-Related Diseases

Hock Eng Khoo et al.

ANTIOXIDANTS (2019)

Article Instruments & Instrumentation

A novel lignin-based nanofibrous dressing containing arginine for wound-healing applications

Fatemeh Reesi et al.

DRUG DELIVERY AND TRANSLATIONAL RESEARCH (2018)

Review Chemistry, Multidisciplinary

Self-Assembled Peptide-Based Nanomaterials for Biomedical Imaging and Therapy

Guo-Bin Qi et al.

ADVANCED MATERIALS (2018)

Review Food Science & Technology

Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review

Philip Labuschagne

FOOD RESEARCH INTERNATIONAL (2018)

Article Biochemistry & Molecular Biology

Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W

Daniele de Almeida Paula et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

A comparative study for the isolation and characterization of mannoproteins from Saccharomyces cerevisiae yeast cell wall

Jin Li et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

Radical Scavenging and Anti-Inflammatory Activities of Representative Anthocyanin Groupings from Pigment-Rich Fruits and Vegetables

Federica Blando et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Article Pharmacology & Pharmacy

Efficiency of resveratrol-loaded sericin nanoparticles: Promising bionanocarriers for drug delivery

Kunat Suktham et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2018)

Review Chemistry, Medicinal

Phenolic-Protein Interactions: Effects on Food Properties and Health Benefits

Nydia E. Buitimea-Cantua et al.

JOURNAL OF MEDICINAL FOOD (2018)

Article Materials Science, Biomaterials

Potential of silk sericin based nanofibrous mats for wound dressing applications

Sween Gilotra et al.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2018)

Review Engineering, Environmental

Stimuli-responsive peptide-based biomaterials as drug delivery systems

Afzal Shah et al.

CHEMICAL ENGINEERING JOURNAL (2018)

Review Biochemistry & Molecular Biology

Fabrication, properties and applications of soy-protein-based materials: A review

Huafeng Tian et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Agriculture, Multidisciplinary

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

Xinguang Qin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Biochemistry & Molecular Biology

The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

Olivier Dangles et al.

MOLECULES (2018)

Review Nutrition & Dietetics

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

Subhadeep Chakrabarti et al.

NUTRIENTS (2018)

Article Multidisciplinary Sciences

RIP-MD: a tool to study residue interaction networks in protein molecular dynamics

Sebastian Contreras-Riquelme et al.

PEERJ (2018)

Review Food Science & Technology

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Regina Cortez et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Review Food Science & Technology

Ferritin cage for encapsulation and delivery of bioactive nutrients: From structure, property to applications

Jiachen Zang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Chemistry, Applied

Stability-increasing effects of anthocyanin glycosyl acylation

Chang-Ling Zhao et al.

FOOD CHEMISTRY (2017)

Article Food Science & Technology

Influence of fruit juice processing on anthocyanin stability

Fabian Weber et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Biochemistry & Molecular Biology

Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin

Jing Cheng et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Food Science & Technology

The effects of selected metal ions on the stability of red cabbage anthocyanins and total phenolic compounds subjected to encapsulation process

Jakaphan Ratanapoompinyo et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Review Cell Biology

Multifarious Beneficial Effect of Nonessential Amino Acid, Glycine: A Review

Meerza Abdul Razak et al.

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2017)

Review Food Science & Technology

Anthocyanins as promising molecules and dietary bioactive components against diabetes A - review of recent advances

Vemana Gowd et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Food Science & Technology

The composition, extraction, functionality and applications of rice proteins: A review

Luca Amagliani et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Chemistry, Multidisciplinary

pH-Triggered Charge-Reversal Silk Sericin-Based Nanoparticles for Enhanced Cellular Uptake and Doxorubicin Delivery

Doudou Hu et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2017)

Proceedings Paper Agriculture, Multidisciplinary

The Effect of pH and Color Stability of Anthocyanin on Food Colorant

S. Wahyuningsih et al.

INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING 2016 (2017)

Review Food Science & Technology

Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Ruann Janser Soares de Castro et al.

FOOD STRUCTURE-NETHERLANDS (2017)

Review Biotechnology & Applied Microbiology

Biocompatibility of hydrogel-based scaffolds for tissue engineering applications

Sheva Naahidi et al.

BIOTECHNOLOGY ADVANCES (2017)

Review Chemistry, Multidisciplinary

Bioactive Peptide Natural Products as Lead Structures for Medicinal Use

Tam Dang et al.

ACCOUNTS OF CHEMICAL RESEARCH (2017)

Review Biotechnology & Applied Microbiology

Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application

N. P. Aditya et al.

BIOTECHNOLOGY ADVANCES (2017)

Review Food Science & Technology

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

Basharat Yousuf et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Article Chemistry, Multidisciplinary

Porous Silicon and Polymer Nanocomposites for Delivery of Peptide Nucleic Acids as Anti-MicroRNA Therapies

Kelsey R. Beavers et al.

ADVANCED MATERIALS (2016)

Review Chemistry, Multidisciplinary

Stabilizing and Modulating Color by Copigmentation: Insights from Review Theory and Experiment

Patrick Trouillas et al.

CHEMICAL REVIEWS (2016)

Article Chemistry, Physical

Effect of Cholesterol on Cellular Uptake of Cancer Drugs Pirarubicin and Ellipticine

Lei Zhang et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2016)

Article Biochemistry & Molecular Biology

PEP-FOLD3: faster denovo structure prediction for linear peptides in solution and in complex

Alexis Lamiable et al.

NUCLEIC ACIDS RESEARCH (2016)

Article Multidisciplinary Sciences

Silk Fibroin as Edible Coating for Perishable Food Preservation

B. Marelli et al.

SCIENTIFIC REPORTS (2016)

Article Chemistry, Physical

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

David Julian McClements

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)

Review Biotechnology & Applied Microbiology

Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications

Sami Saadi et al.

BIOTECHNOLOGY ADVANCES (2015)

Review Biotechnology & Applied Microbiology

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Jay Shankar Singh Yadav et al.

BIOTECHNOLOGY ADVANCES (2015)

Article Chemistry, Applied

Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

Jine Wu et al.

FOOD CHEMISTRY (2015)

Article Food Science & Technology

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Cheryl Chung et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Chemistry, Multidisciplinary

Modulation of vincristine and doxorubicin binding and release from silk films

Jeannine M. Coburn et al.

JOURNAL OF CONTROLLED RELEASE (2015)

Article Chemistry, Multidisciplinary

New Anthocyanin-Human Salivary Protein Complexes

Raul Ferrer-Gallego et al.

LANGMUIR (2015)

Article Biochemistry & Molecular Biology

IntFOLD: an integrated server for modelling protein structures and functions from amino acid sequences

Liam J. McGuffin et al.

NUCLEIC ACIDS RESEARCH (2015)

Article Food Science & Technology

Functional food relevance of whey protein: A review of recent findings and scopes ahead

Seema Patel

JOURNAL OF FUNCTIONAL FOODS (2015)

Review Nutrition & Dietetics

Plant Protein and Animal Proteins: Do They Differentially Affect Cardiovascular Disease Risk?

Chesney K. Richter et al.

ADVANCES IN NUTRITION (2015)

Review Biotechnology & Applied Microbiology

A review of advanced oral drug delivery technologies facilitating the protection and absorption of protein and peptide molecules

Bibi F. Choonara et al.

BIOTECHNOLOGY ADVANCES (2014)

Review Nutrition & Dietetics

Leucine as a treatment for muscle wasting: A critical review

Daniel J. Ham et al.

CLINICAL NUTRITION (2014)

Article Agriculture, Multidisciplinary

Separation and Identification of Anthocyanin Extracted from Mulberry Fruit and the Pigment Binding Properties toward Human Serum Albumin

Feng Sheng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Chemistry, Multidisciplinary

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

Ana Fernandes et al.

LANGMUIR (2014)

Review Food Science & Technology

Bioavailability of anthocyanins and derivatives

Iva Fernandes et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

Review Biochemistry & Molecular Biology

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

Daniele Del Rio et al.

ANTIOXIDANTS & REDOX SIGNALING (2013)

Review Food Science & Technology

The Case for Anthocyanin Consumption to Promote Human Health: A Review

Elisa Pojer et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)

Review Plant Sciences

New insights into the regulation of anthocyanin biosynthesis in fruits

Laura Jaakola

TRENDS IN PLANT SCIENCE (2013)

Review Biotechnology & Applied Microbiology

From short peptides to nanofibers to macromolecular assemblies in biomedicine

Yihua Loo et al.

BIOTECHNOLOGY ADVANCES (2012)

Article Chemistry, Applied

Effect of commercial mannoproteins on wine colour and tannins stability

A. Rodrigues et al.

FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

Zi Teng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Review Nanoscience & Nanotechnology

Microfluidic technologies for accelerating the clinical translation of nanoparticles

Pedro M. Valencia et al.

NATURE NANOTECHNOLOGY (2012)

Article Chemistry, Multidisciplinary

Amino Acid Pairing for De Novo Design of Self-Assembling Peptides and Their Drug Delivery Potential

Shan-Yu Fung et al.

ADVANCED FUNCTIONAL MATERIALS (2011)

Article Biochemistry & Molecular Biology

pH-Dependent Structures of Ferritin and Apoferritin in Solution: Disassembly and Reassembly

Mihee Kim et al.

BIOMACROMOLECULES (2011)

Review Biochemistry & Molecular Biology

Hallmarks of Cancer: The Next Generation

Douglas Hanahan et al.

Article Biochemical Research Methods

Materials fabrication from Bombyx mori silk fibroin

Danielle N. Rockwood et al.

NATURE PROTOCOLS (2011)

Review Biochemistry & Molecular Biology

Serum ferritin: Past, present and future

Wei Wang et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2010)

Review Chemistry, Multidisciplinary

Stimulus responsive peptide based materials

Dennis W. P. M. Lowik et al.

CHEMICAL SOCIETY REVIEWS (2010)

Review Chemistry, Multidisciplinary

Applications of peptide and protein-based materials in bionanotechnology

Roberto de la Rica et al.

CHEMICAL SOCIETY REVIEWS (2010)

Review Food Science & Technology

Alpha-Lactalbumin: Its Production Technologies and Bioactive Peptides

Samuel Mburu Kamau et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Review Pharmacology & Pharmacy

Synthetic therapeutic peptides: science and market

Patrick Vlieghe et al.

DRUG DISCOVERY TODAY (2010)

Article Food Science & Technology

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Review Chemistry, Applied

Chemical studies of anthocyanins: A review

Araceli Castaneda-Ovando et al.

FOOD CHEMISTRY (2009)

Article Chemistry, Applied

Stability of caseinate solutions in the presence of calcium

Anne Pitkowski et al.

FOOD HYDROCOLLOIDS (2009)

Article Chemistry, Multidisciplinary

Mechanical-force-induced nucleation and growth of peptide nanofibers at liquid/solid interfaces

Hong Yang et al.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2008)

Article Chemistry, Applied

Composition of anthocyanins in mulberry and their antioxidant activity

Q. Du et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)

Review Cell Biology

Predicting protein function from sequence and structure

David Lee et al.

NATURE REVIEWS MOLECULAR CELL BIOLOGY (2007)

Article Chemistry, Multidisciplinary

Surface-assisted assembly of an ionic-complementary peptide: Controllable growth of nanofibers

Hong Yang et al.

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2007)

Review Food Science & Technology

The bioavailability and absorption of anthocyanins: Towards a better understanding

Tony K. McGhie et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2007)

Article Biochemistry & Molecular Biology

Anthocyanins from red cabbage - stability to simulated gastrointestinal digestion

Gordon J. McDougall et al.

PHYTOCHEMISTRY (2007)

Review Chemistry, Multidisciplinary

Biological containers: Protein cages as multifunctional nanoplatforms

Masaki Uchida et al.

ADVANCED MATERIALS (2007)

Article Biophysics

Formation of colloidal suspension of hydrophobic compounds with an amphiphilic self-assembling peptide

S. Y. Fung et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2007)

Article Chemistry, Applied

Colour changes of a preparation from red cabbage during storage in a model system

Dorota Walkowiak-Tomczak et al.

FOOD CHEMISTRY (2007)

Review Biochemistry & Molecular Biology

Thermodynamics of lipid-peptide interactions

J Seelig

BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES (2004)

Article Chemistry, Physical

Theoretical study of flavonoids and proline interactions.: Aqueous and gas phases

E Codorniu-Hernández et al.

JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM (2003)

Article Agriculture, Multidisciplinary

Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in Liposomes and oil-in-water emulsions

I Medina et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)