Related references
Note: Only part of the references are listed.Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage
Roberta Correia et al.
FOOD CHEMISTRY (2017)
Protein-polyphenol particles for delivering structural and health functionality
E. Allen Foegeding et al.
FOOD HYDROCOLLOIDS (2017)
Dietary Flavonoid and Lignan Intake and Mortality in Prospective Cohort Studies: Systematic Review and Dose-Response Meta-Analysis
Giuseppe Grosso et al.
AMERICAN JOURNAL OF EPIDEMIOLOGY (2017)
Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces
Ryan W. Murphy et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2016)
Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages
Brian J. Song et al.
FOOD CHEMISTRY (2015)
Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
Silvio D. Rodriguez et al.
FOOD HYDROCOLLOIDS (2015)
A New Database Facilitates Characterization of Flavonoid Intake, Sources, and Positive Associations with Diet Quality among US Adults
Rhonda S. Sebastian et al.
JOURNAL OF NUTRITION (2015)
Natural Compounds against Neurodegenerative Diseases: Molecular Characterization of the Interaction of Catechins from Green Tea with Aβ1-42, PrP106-126, and Ataxin-3 Oligomers
Erika Sironi et al.
CHEMISTRY-A EUROPEAN JOURNAL (2014)
Interactions between tea catechins and casein micelles and their impact on renneting functionality
Sanaz Haratifar et al.
FOOD CHEMISTRY (2014)
The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols
Sydney Moser et al.
FOOD RESEARCH INTERNATIONAL (2014)
Role of the Flavan-3-ol and Galloyl Moieties in the Interaction of (-)-Epigallocatechin Gallate with Serum Albumin
Min Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
Nicolas Bordenave et al.
FOOD & FUNCTION (2014)
Production and characterization of Cheddar-type cheese enriched with green tea extract
Helene J. Giroux et al.
DAIRY SCIENCE & TECHNOLOGY (2013)
Stiffening in gels containing whey protein isolate
Nanik Purwanti et al.
INTERNATIONAL DAIRY JOURNAL (2013)
Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices
Qinchun Rao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems
Brian J. Song et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones
Oktay Kulen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Influence of red wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers
Maria Isabel Queipo-Ortuno et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2012)
Efficacy of Food Proteins as Carriers for Flavonoids
Maxime C. Bohin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Chocolate Milk and Endurance Exercise Recovery: Protein Balance, Glycogen, and Performance
William R. Lunn et al.
MEDICINE & SCIENCE IN SPORTS & EXERCISE (2012)
Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity
Mariana von Staszewski et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Stephane Quideau et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2011)
Neuroprotective Actions of Flavonoids
C. Gutierrez-Merino et al.
CURRENT MEDICINAL CHEMISTRY (2011)
Effects of Antioxidant Polyphenols on TNF-Alpha-Related Diseases
Kiichiro Kawaguchi et al.
CURRENT TOPICS IN MEDICINAL CHEMISTRY (2011)
Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication
Raquel Zorilla et al.
DAIRY SCIENCE & TECHNOLOGY (2011)
Influence of green tea polyphenols on the colloidal stability and gelation of WPC
Mariana von Staszewski et al.
FOOD HYDROCOLLOIDS (2011)
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
Brent S. Murray et al.
FOOD HYDROCOLLOIDS (2011)
Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects
Jianbo Xiao et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
A Discussion of Polyphenols in Beer Physical and Flavour Stability
Patricia M. Aron et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Comparison of 2 diets with either 25% or 10% of energy as casein on energy expenditure, substrate balance, and appetite profile
Ananda Hochstenbach-Waelen et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Bioavailability of Gallic Acid and Catechins from Grape Seed Polyphenol Extract is Improved by Repeated Dosing in Rats: Implications for Treatment in Alzheimer's Disease
Mario G. Ferruzzi et al.
JOURNAL OF ALZHEIMERS DISEASE (2009)
Interactions between globular proteins and procyanidins of different degrees of polymerization
S. V. E. Prigent et al.
JOURNAL OF DAIRY SCIENCE (2009)
Polyphenol-β-Casein Complexes at the Air/Water Interface and in Solution: Effects of Polyphenol Structure
V. Acuie-Beghin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Catechin degradation with concurrent formation of homo- and heterocatechin dimers during in Vitro digestion
Andrew P. Neilson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Stabilization of bubbles and foams
Brent S. Murray
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2007)
The effect of instant green tea on the foaming and rheological properties of egg albumen proteins
Weiguo Wu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
J. L. Childs et al.
JOURNAL OF FOOD SCIENCE (2007)
Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy
Elisabeth Jobstl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
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)
Effects of epigallocatechin gallate on β-casein adsorption at the air/water interface
P Sausse et al.
LANGMUIR (2003)
Structural features of procyanidin interactions with salivary proteins
V de Freitas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
