117 related articles for article (PubMed ID: 28876921)
1. 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]
2. 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]
3. 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]
4. 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]
5. Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges.
Ferruzzi MG; Hamaker BR; Bordenave N
Food Chem; 2020 Mar; 309():125769. PubMed ID: 31734007
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Inhibitory Effect of Epigallocatechin Gallate, Epigallocatechin, and Gallic Acid on the Formation of N-Nitrosodiethylamine In Vitro.
Deng S; Jin J; He Q
J Food Sci; 2019 Aug; 84(8):2159-2164. PubMed ID: 31329273
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Green tea constituents (-)-epigallocatechin-3-gallate (EGCG) and gallic acid induce topoisomerase I- and topoisomerase II-DNA complexes in cells mediated by pyrogallol-induced hydrogen peroxide.
López-Lázaro M; Calderón-Montaño JM; Burgos-Morón E; Austin CA
Mutagenesis; 2011 Jul; 26(4):489-98. PubMed ID: 21382914
[TBL] [Abstract][Full Text] [Related]
11. A glycated whey protein isolate-epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion.
Wang Q; Li W; Liu P; Hu Z; Qin X; Liu G
Food Funct; 2019 Oct; 10(10):6829-6839. PubMed ID: 31578532
[TBL] [Abstract][Full Text] [Related]
12. Study of the release of gallic acid from (-)-epigallocatechin gallate in old oolong tea by mass spectrometry.
Lee RJ; Lee VS; Tzen JT; Lee MR
Rapid Commun Mass Spectrom; 2010 Apr; 24(7):851-8. PubMed ID: 20201026
[TBL] [Abstract][Full Text] [Related]
13. Production of hydrogen peroxide and methionine sulfoxide by epigallocatechin gallate and antioxidants.
Sakagami H; Arakawa H; Maeda M; Satoh K; Kadofuku T; Fukuchi K; Gomi K
Anticancer Res; 2001; 21(4A):2633-41. PubMed ID: 11724332
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Stopped-flow kinetic study of the aroxyl radical-scavenging action of catechins and vitamin C in ethanol and micellar solutions.
Mitani S; Ouchi A; Watanabe E; Kanesaki Y; Nagaoka S; Mukai K
J Agric Food Chem; 2008 Jun; 56(12):4406-17. PubMed ID: 18500808
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
Chen W; Zhu J; Wang W; Liu D; Zhang Y; Li Y; Meng F; Zhang W; Liu D
Food Chem; 2023 Jan; 399():133727. PubMed ID: 36027815
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. A quantitative approach to the free radical interaction between alpha-tocopherol or ascorbate and flavonoids.
Fujisawa S; Ishihara M; Atsumi T; Kadoma Y
In Vivo; 2006; 20(4):445-52. PubMed ID: 16900773
[TBL] [Abstract][Full Text] [Related]
20. The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols.
Ma Z; Zhao J; Zou Y; Mao X
Food Chem; 2024 Aug; 450():138833. PubMed ID: 38653053
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]