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注意:仅列出部分参考文献,下载原文获取全部文献信息。Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods
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Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates
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Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates
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The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property
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POLYMERS (2019)
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.
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Effect of oxidative modification on structural and foaming properties of egg white protein
Xiang Duan et al.
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Phenolic-Protein Interactions: Effects on Food Properties and Health Benefits
Nydia E. Buitimea-Cantua et al.
JOURNAL OF MEDICINAL FOOD (2018)
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Fereidoon Shahidi et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds
Tassia B. Pessato et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition Method
Ehsan Feizollahi et al.
CURRENT NUTRITION & FOOD SCIENCE (2018)
A review of methods used for investigation of protein-phenolic compound interactions
Jaroslaw Czubinski et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties
Valerie Lechevalier et al.
JOURNAL OF FOOD ENGINEERING (2017)
Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching
Lijun Sun et al.
FOOD CHEMISTRY (2016)
Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning
Tomoaki Hagiwara et al.
FOOD CONTROL (2015)
Structural characterization and functional evaluation of lactoferrin-polyphenol conjugates formed by free-radical graft copolymerization
Fuguo Liu et al.
RSC ADVANCES (2015)
Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
Mariana von Staszewski et al.
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Size and Molecular Flexibility Affect the Binding of Ellagitannins to Bovine Serum Albumin
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A review on protein-phenolic interactions and associated changes
Tugba Ozdal et al.
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Tea: A native source of antimicrobial agents
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FOOD RESEARCH INTERNATIONAL (2013)
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review
E. D. N. S. Abeyrathne et al.
POULTRY SCIENCE (2013)
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor
Eleana Kristo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Milk β-lactoglobulin complexes with tea polyphenols
C. D. Kanakis et al.
FOOD CHEMISTRY (2011)
Role of physical structures in bulk oils on lipid oxidation
Wilailuk Chaiyasit et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets
M. L. Garg et al.
JOURNAL OF FOOD SCIENCE (2006)
Influence of protein concentration and order of addition on thermal stability of β-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH
HJ Kim et al.
LANGMUIR (2005)
Modification of functional properties of egg-white proteins
L Campbell et al.
NAHRUNG-FOOD (2003)
Phase transition in potato starch-water system I. Starch gelatinization at high moisture level
Q Liu et al.
FOOD RESEARCH INTERNATIONAL (2002)
Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems
DJ McClements et al.
JOURNAL OF FOOD SCIENCE (2000)