238 related articles for article (PubMed ID: 28071787)
1. Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions.
Cao Y; Xiong YL
J Food Sci; 2017 Feb; 82(2):409-419. PubMed ID: 28071787
[TBL] [Abstract][Full Text] [Related]
2. Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests.
Cao Y; Xiong YL
J Agric Food Chem; 2017 Sep; 65(38):8443-8450. PubMed ID: 28876921
[TBL] [Abstract][Full Text] [Related]
3. Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion.
de Morais FPR; Pessato TB; Rodrigues E; Peixoto Mallmann L; Mariutti LRB; Netto FM
Food Res Int; 2020 Jul; 133():109104. PubMed ID: 32466919
[TBL] [Abstract][Full Text] [Related]
4. Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH.
Chen X; Guan Y; Zeng M; Wang Z; Qin F; Chen J; He Z
Food Chem; 2022 May; 377():132005. PubMed ID: 34998152
[TBL] [Abstract][Full Text] [Related]
5. 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 J; Zhang Z; Zhao J; Liu Y
Food Chem; 2018 Dec; 268():334-341. PubMed ID: 30064766
[TBL] [Abstract][Full Text] [Related]
6. Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin.
Liu G; Wang Q; Hu Z; Cai J; Qin X
J Agric Food Chem; 2019 May; 67(18):5212-5220. PubMed ID: 30995032
[TBL] [Abstract][Full Text] [Related]
7. Fabrication of (-)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction.
Chen W; Lv R; Muhammad AI; Guo M; Ding T; Ye X; Liu D
Ultrason Sonochem; 2019 Nov; 58():104678. PubMed ID: 31450348
[TBL] [Abstract][Full Text] [Related]
8. Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction.
Meng Y; Li C
Food Chem; 2021 Dec; 364():129622. PubMed ID: 34175622
[TBL] [Abstract][Full Text] [Related]
9. Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate.
Han X; Liang Z; Tian S; Liu L; Wang S
Food Res Int; 2022 Aug; 158():111534. PubMed ID: 35840230
[TBL] [Abstract][Full Text] [Related]
10. Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid.
Li T; Wang C; Li T; Ma L; Sun D; Hou J; Jiang Z
Molecules; 2018 Sep; 23(9):. PubMed ID: 30231489
[TBL] [Abstract][Full Text] [Related]
11. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (-)-epigallocatechin-3-gallate.
Chen W; Wang W; Ma X; Lv R; Balaso Watharkar R; Ding T; Ye X; Liu D
Food Chem; 2019 Feb; 274():234-241. PubMed ID: 30372932
[TBL] [Abstract][Full Text] [Related]
12. Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics.
Feng X; Li C; Ullah N; Cao J; Lan Y; Ge W; Hackman RM; Li Z; Chen L
J Dairy Sci; 2015 Nov; 98(11):7602-13. PubMed ID: 26364107
[TBL] [Abstract][Full Text] [Related]
13. Enhanced
Massounga Bora AF; Li X; Liu L; Zhang X
J Agric Food Chem; 2021 Sep; 69(37):11074-11084. PubMed ID: 34499505
[TBL] [Abstract][Full Text] [Related]
14. Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG.
Cao Y; Wang Q; Lin J; Ding YY; Han J
Food Res Int; 2024 Jan; 175():113686. PubMed ID: 38129029
[TBL] [Abstract][Full Text] [Related]
15. Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties.
Ding S; Ye X; Qu L; Mu J; Huang L; Dai C
Int J Biol Macromol; 2023 Dec; 252():126479. PubMed ID: 37625757
[TBL] [Abstract][Full Text] [Related]
16. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking.
Fan Y; Liu Y; Gao L; Zhang Y; Yi J
Food Chem; 2018 Nov; 265():200-207. PubMed ID: 29884373
[TBL] [Abstract][Full Text] [Related]
17. Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties.
Ali M; Keppler JK; Coenye T; Schwarz K
J Food Sci; 2018 Aug; 83(8):2092-2100. PubMed ID: 30007045
[TBL] [Abstract][Full Text] [Related]
18. Effect of high pressure--low temperature treatments on structural characteristics of whey proteins and micellar caseins.
Baier D; Purschke B; Schmitt C; Rawel HM; Knorr D
Food Chem; 2015 Nov; 187():354-63. PubMed ID: 25977037
[TBL] [Abstract][Full Text] [Related]
19. Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point.
Zhao J; Lin W; Gao J; Gong H; Mao X
Food Res Int; 2022 Nov; 161():111847. PubMed ID: 36192899
[TBL] [Abstract][Full Text] [Related]
20. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
Shiroodi SG; Lo YM
J Dairy Res; 2015 Nov; 82(4):506-12. PubMed ID: 26234882
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
