Related references
Note: Only part of the references are listed.Structure-Functionality of lentil protein-polyphenol conjugates
Saakshi Parolia et al.
FOOD CHEMISTRY (2022)
Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches
Ruijie Shi et al.
FOOD HYDROCOLLOIDS (2022)
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
Shicheng Dai et al.
FOOD CHEMISTRY (2022)
Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein
Linlin Hao et al.
FOOD CHEMISTRY (2022)
Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties
Yueyue Meng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
Changhong Li et al.
FOOD CHEMISTRY (2021)
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction
Mohammad Amin Aliyari et al.
FOOD BIOPHYSICS (2021)
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
Lei Sha et al.
FOOD CHEMISTRY (2021)
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence
Emma B. A. Hinderink et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Ruyi Li et al.
FOOD CHEMISTRY (2020)
Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols
Jingrong Cheng et al.
FOOD CHEMISTRY (2020)
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Dan Li et al.
FOOD HYDROCOLLOIDS (2020)
Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam
Fuchao Zhan et al.
FOOD HYDROCOLLOIDS (2020)
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
Mengnan Ju et al.
FOOD HYDROCOLLOIDS (2020)
Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration
Wei Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
The health benefits, functional properties, modifications, and applications of pea (Pisum sativumL.) protein: Current status, challenges, and perspectives
Jiao Ge et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Lei Sha et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Soy protein isolate-(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation
Si-Duo Zhou et al.
FOOD CHEMISTRY (2020)
Molecular interaction of soybean glycinin and β-conglycinin with (-)-epigallocatechin gallate induced by pH changes
Yaxuan Yang et al.
FOOD HYDROCOLLOIDS (2020)
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
Taotao Dai et al.
FOOD CHEMISTRY (2020)
Development of Pea Protein Bioplastics by a Thermomoulding Process: Effect of the Mixing Stage
J. M. Carvajal-Pinero et al.
JOURNAL OF POLYMERS AND THE ENVIRONMENT (2019)
In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation
Lianzhu Lin et al.
FOOD CHEMISTRY (2019)
Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
Chen Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation
Chi Diem Doan et al.
NANOMATERIALS (2019)
Comparative studies of interaction of β-lactoglobulin with three polyphenols
Jinhui Xu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications
Tran Hong Quan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property
Haiying Feng et al.
POLYMERS (2019)
Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature
Ruyi Li et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
Taotao Dai et al.
FOOD HYDROCOLLOIDS (2019)
Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions
Taotao Dai et al.
FOOD & FUNCTION (2019)
Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry
Seda Yildirim-Elikoglu et al.
FOOD REVIEWS INTERNATIONAL (2018)
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
Jiang Jiang et al.
FOOD CHEMISTRY (2018)
Pea protein isolate-high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
Yang Lan et al.
FOOD HYDROCOLLOIDS (2018)
Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
Cong Ren et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
Ting Xiong et al.
FOOD RESEARCH INTERNATIONAL (2018)
New Insights into the Inhibition Mechanism of Betulinic Acid on alpha-Glucosidase
Huafang Ding et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes
Fuchao Zhan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
Claudia Philipp et al.
JOURNAL OF FOOD ENGINEERING (2018)
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
Fuguo Liu et al.
FOOD HYDROCOLLOIDS (2017)
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
Yanyun Cao et al.
JOURNAL OF FOOD SCIENCE (2017)
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
Iris J. Joye et al.
FOOD CHEMISTRY (2015)
Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles
Yufang Wang et al.
FOOD CHEMISTRY (2015)
Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization
Fuguo Liu et al.
RSC ADVANCES (2015)
Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions
Zhi-Li Wan et al.
FOOD CHEMISTRY (2014)
Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment
Chen Li et al.
ULTRASONICS SONOCHEMISTRY (2014)
Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin
Ming Li et al.
FOOD CHEMISTRY (2013)
Non-covalent binding of proteins to polyphenols correlates with their amino acid sequence
Kornel Nagy et al.
FOOD CHEMISTRY (2012)
Characterization of binding interactions between green tea flavanoids and milk proteins
Zerrin Yuksel et al.
FOOD CHEMISTRY (2010)
Interactions of different phenolic acids and flavonoids with soy proteins
HM Rawel et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2002)