145 related articles for article (PubMed ID: 37163875)
41. Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate-epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions.
Han J; Du Y; Shang W; Yan J; Wu H; Zhu B; Xiao H
Food Funct; 2019 Oct; 10(10):6752-6766. PubMed ID: 31576869
[TBL] [Abstract][Full Text] [Related]
42. Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding.
Fei X; Yan Y; Wang L; Huang Z; Gong D; Zhang G
Food Res Int; 2023 Aug; 170():113000. PubMed ID: 37316070
[TBL] [Abstract][Full Text] [Related]
43. Ultrasound-assisted preparation of protein-polyphenol conjugates and their structural and functional characteristics.
Yan S; Wang Q; Yu J; Li Y; Qi B
Ultrason Sonochem; 2023 Nov; 100():106645. PubMed ID: 37837709
[TBL] [Abstract][Full Text] [Related]
44. The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein.
Shi W; Xie H; Ouyang K; Wang S; Xiong H; Woo MW; Zhao Q
Food Chem; 2024 Aug; 450():139241. PubMed ID: 38636382
[TBL] [Abstract][Full Text] [Related]
45. Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System.
Li M; Ritzoulis C; Du Q; Liu Y; Ding Y; Liu W; Liu J
Front Nutr; 2021; 8():765589. PubMed ID: 34796195
[TBL] [Abstract][Full Text] [Related]
46. Self-assembled colloidal complexes of polyphenol-gelatin and their stabilizing effects on emulsions.
Huang Y; Li A; Qiu C; Teng Y; Wang Y
Food Funct; 2017 Sep; 8(9):3145-3154. PubMed ID: 28776625
[TBL] [Abstract][Full Text] [Related]
47. Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modification.
Vikbjerg AF; Rusig JY; Jonsson G; Mu H; Xu X
J Agric Food Chem; 2006 May; 54(9):3310-6. PubMed ID: 16637690
[TBL] [Abstract][Full Text] [Related]
48. Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (-)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity.
Li X; Li M; Zhang T; McClements DJ; Liu X; Wu X; Liu F
J Agric Food Chem; 2021 Jun; 69(22):6291-6302. PubMed ID: 34033464
[TBL] [Abstract][Full Text] [Related]
49. Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions.
McIntyre I; Carolan A; O'Sullivan M; Jacquier JC; Hutchings S; Murray B; O'Riordan D
Food Funct; 2018 Nov; 9(11):5813-5823. PubMed ID: 30352110
[TBL] [Abstract][Full Text] [Related]
50. Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions.
Padial-Domínguez M; Espejo-Carpio FJ; García-Moreno PJ; Jacobsen C; Guadix EM
Food Chem; 2020 Nov; 329():127148. PubMed ID: 32485647
[TBL] [Abstract][Full Text] [Related]
51. Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel.
Zhang H; Yang X; Zhong R; Huo Y; Zhu Y; Liang P
J Sci Food Agric; 2023 Mar; 103(4):1714-1726. PubMed ID: 36377186
[TBL] [Abstract][Full Text] [Related]
52. Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers.
Li G; Xu J; Wang H; Jiang L; Wang H; Zhang Y; Jin H; Fan Z; Xu J; Zhao Q
Foods; 2022 Oct; 11(21):. PubMed ID: 36360021
[TBL] [Abstract][Full Text] [Related]
53. The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property.
Feng H; Jin H; Gao Y; Zhu X; Zhao Q; Liu C; Xu J
Polymers (Basel); 2019 Oct; 11(10):. PubMed ID: 31618966
[TBL] [Abstract][Full Text] [Related]
54. Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides.
Tavasoli S; Maghsoudlou Y; Jafari SM; Tabarestani HS
Food Chem; 2022 May; 377():131987. PubMed ID: 34998153
[TBL] [Abstract][Full Text] [Related]
55. Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols.
Xu Y; Han M; Huang M; Xu X
Food Chem; 2021 Aug; 352():129376. PubMed ID: 33662917
[TBL] [Abstract][Full Text] [Related]
56. Cold plasma for enhancing covalent conjugation of ovalbumin-gallic acid and its functional properties.
Liu C; Tang PP; Liu XB; Liu JX; Pan XH; Aadil RM; Cheng JH; Liu ZW
Food Chem; 2024 Oct; 454():139753. PubMed ID: 38795625
[TBL] [Abstract][Full Text] [Related]
57. Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates.
Liu FF; Li YQ; Wang CY; Liang Y; Zhao XZ; He JX; Mo HZ
Food Chem; 2022 Nov; 393():133397. PubMed ID: 35679704
[TBL] [Abstract][Full Text] [Related]
58. Antioxidant and functional properties of collagen hydrolysates from Spanish mackerel skin as influenced by average molecular weight.
Chi CF; Cao ZH; Wang B; Hu FY; Li ZR; Zhang B
Molecules; 2014 Jul; 19(8):11211-30. PubMed ID: 25090114
[TBL] [Abstract][Full Text] [Related]
59. Improvement of polyphenol properties upon glucosylation in a UV-induced skin cell ageing model.
Nadim M; Auriol D; Lamerant-FayeL N; Lefèvre F; Dubanet L; Redziniak G; Kieda C; Grillon C
Int J Cosmet Sci; 2014 Dec; 36(6):579-87. PubMed ID: 25196711
[TBL] [Abstract][Full Text] [Related]
60. Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols.
Farooq S; Ijaz Ahmad M; Zhang Y; Chen M; Zhang H
Food Chem; 2022 Nov; 394():133469. PubMed ID: 35717921
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
