[HTML][HTML] Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …
origins, economical costs and health benefits compared to animal-based counterparts …
[HTML][HTML] Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Background Colloidal particles have garnered considerable research attention in recent
times for fabrication of Pickering emulsions because of their distinctive ultra-stabilization …
times for fabrication of Pickering emulsions because of their distinctive ultra-stabilization …
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
S Dai, Z Lian, W Qi, Y Chen, X Tong, T Tian, B Lyu… - Food Chemistry, 2022 - Elsevier
Understanding the molecular mechanism behind protein–polyphenol interactions is critical
for the application of protein–polyphenol compounds in foods. The purpose of this research …
for the application of protein–polyphenol compounds in foods. The purpose of this research …
Soy protein: Molecular structure revisited and recent advances in processing technologies
X Sui, T Zhang, L Jiang - Annual Review of Food Science and …, 2021 - annualreviews.org
Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …
consumers to cut back on animal protein consumption and switch to plant-based proteins as …
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
S Dai, P Liao, Y Wang, T Tian, X Tong, B Lyu… - Food …, 2023 - Elsevier
Studies on soybean protein–polyphenol complexes mainly focus on the effects of non-
covalent/covalent interactions on the structure and function of the complexes, and there are …
covalent/covalent interactions on the structure and function of the complexes, and there are …
Dietary protein-phenolic interactions: Characterization, biochemical-physiological consequences, and potential food applications
Q Zhang, Z Cheng, Y Wang, L Fu - Critical Reviews in Food …, 2021 - Taylor & Francis
Dietary proteins and phenolic compounds are commonly co-existing components that
readily interact with each other to yield complexes in a wide range of food systems. The …
readily interact with each other to yield complexes in a wide range of food systems. The …
Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness
LT Wu, IL Tsai, YC Ho, YH Hang, C Lin, ML Tsai… - Carbohydrate …, 2021 - Elsevier
Active and intelligent packaging films with multiple functions including antioxidant,
antibacterial and colorimetric pH indicator properties were developed by incorporating …
antibacterial and colorimetric pH indicator properties were developed by incorporating …
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
X Yan, Z Zeng, DJ McClements, X Gong… - … Reviews in Food …, 2023 - Wiley Online Library
Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur
naturally in many food products. Recently, special attention has been paid to the fabrication …
naturally in many food products. Recently, special attention has been paid to the fabrication …
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes
In this study, conjugates of whey protein isolate (WPI) and four polyphenols
(epigallocatechin gallate [EGCG], quercetin [QC], apigenin [AG], and naringenin [NG]) were …
(epigallocatechin gallate [EGCG], quercetin [QC], apigenin [AG], and naringenin [NG]) were …
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
D Li, Y Zhao, X Wang, H Tang, N Wu, F Wu, D Yu… - Food …, 2020 - Elsevier
The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …