相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
Mengjie Geng et al.
FOOD HYDROCOLLOIDS (2022)
Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
Hui Xue et al.
FOOD CHEMISTRY (2022)
Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate
Zhaolei Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (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)
Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
Shizhang Yan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol
Zheng Fang et al.
FOOD HYDROCOLLOIDS (2021)
Succinylated ferritin as a novel nanocage-like vehicle of polyphenol: Structure, stability, and absorption analysis
Demei Meng et al.
FOOD CHEMISTRY (2021)
Influences of ultrasonic treatment on structure and functional properties of salt-soluble protein from Moringa oleifera seeds
Qiu-Han Du et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
A novel host-guest complex based on biotin functionalized polyamine-β-cyclodextrin for tumor targeted delivery of luteolin
Panyong Zhu et al.
JOURNAL OF MOLECULAR STRUCTURE (2021)
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
Augusto Bene Tome Constantino et al.
JOURNAL OF CEREAL SCIENCE (2020)
Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization
Tian Lan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics
Yihe Li et al.
ULTRASONICS SONOCHEMISTRY (2020)
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Ahmed Taha et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (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)
In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation
Lianzhu Lin et al.
FOOD CHEMISTRY (2019)
Comparative studies of interaction of β-lactoglobulin with three polyphenols
Jinhui Xu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction
Weijun Chen et al.
ULTRASONICS SONOCHEMISTRY (2019)
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
Weijun Chen et al.
FOOD HYDROCOLLOIDS (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)
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
Xiaonan Sui et al.
FOOD CHEMISTRY (2018)
Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
Wenjia He et al.
FOOD RESEARCH INTERNATIONAL (2018)
Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility
Yan Zhang et al.
FOOD RESEARCH INTERNATIONAL (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)
Preparation and Characterization of Copolymer Micelles for the Solubilization and In Vitro Release of Luteolin and Luteoloside
Weixia Qing et al.
AAPS PHARMSCITECH (2017)
Sulforaphane delivery using mPEG-PCL co-polymer nanoparticles to breast cancer cells
Hossein Danafar et al.
PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY (2017)
Octacosanol educes physico-chemical attributes, release and bioavailability as modified nanocrystals
Surashree Sen Gupta et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2017)
Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment
Liurong Huang et al.
FOOD CHEMISTRY (2017)
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
Fuguo Liu et al.
FOOD HYDROCOLLOIDS (2017)
Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin
Wenjie Xia et al.
FOOD RESEARCH INTERNATIONAL (2017)
Gum tragacanth stabilized green gold nanoparticles as cargos for Naringin loading: A morphological investigation through AFM
Komal Rao et al.
CARBOHYDRATE POLYMERS (2017)
Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: Scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid
Sabiha Achat et al.
FOOD CHEMISTRY (2016)
Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers
Zhi-Li Wan et al.
FOOD HYDROCOLLOIDS (2016)
Morphological stability of microencapsulated vitamin formulations by AFM imaging
Karine Mougin et al.
FOOD STRUCTURE-NETHERLANDS (2016)
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)
Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment
Fei-Ping Chen et al.
FOOD RESEARCH INTERNATIONAL (2015)
Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
Rocio Morales et al.
ULTRASONICS SONOCHEMISTRY (2015)
Increased loading of vitamin D2 in reassembled casein micelles with temperature-modulated high pressure treatment
Orquidea Menendez-Aguirre et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effects of ultrasound on the structure and physical properties of black bean protein isolates
Lianzhou Jiang et al.
FOOD RESEARCH INTERNATIONAL (2014)
Luteolin-loaded solid lipid nanoparticles synthesis, characterization, & improvement of bioavailability, pharmacokinetics in vitro and vivo studies
Hao Dang et al.
JOURNAL OF NANOPARTICLE RESEARCH (2014)
Luteolin-phospholipid complex: preparation, characterization and biological evaluation
Junaid Khan et al.
JOURNAL OF PHARMACY AND PHARMACOLOGY (2014)
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu et al.
FOOD HYDROCOLLOIDS (2013)
A combined spectroscopic, molecular docking and molecular dynamic simulation study on the interaction of quercetin with β-casein nanoparticles
Fahimeh Mehranfar et al.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2013)
Effects of Thermal Denaturation on Binding between Bixin and Whey Protein
Yue Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparative study of high intensity ultrasound effects on food proteins functionality
C. Arzeni et al.
JOURNAL OF FOOD ENGINEERING (2012)
Multispectroscopic studies on the interaction of 2-tert-butylhydroquinone (TBHQ), a food additive, with bovine serum albumin
Nahid Shahabadi et al.
FOOD CHEMISTRY (2011)
In vitro antioxidant studies on the benzyl tetra isoquinoline alkaloid berberine
Annie Shirwaikar et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2006)
Dietary agents in cancer prevention: flavonoids and isoflavonoids
DF Birt et al.
PHARMACOLOGY & THERAPEUTICS (2001)
Modifications of proteins by polyunsaturated fatty acid peroxidation products
HHF Refsgaard et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2000)