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Zhang Y, Zhang T, Dong C, Zhao R, Zhang X, Wang C. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility. Food Chem 2023;417:135879. [PMID: 36933434 DOI: 10.1016/j.foodchem.2023.135879] [Reference Citation Analysis]
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Jia Y, Yan X, Li X, Zhang S, Huang Y, Zhang D, Li Y, Qi B. Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality. Food Chemistry 2023;404:134610. [DOI: 10.1016/j.foodchem.2022.134610] [Reference Citation Analysis]
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Cheng J, Shen S, Yang H, Tang D, Wang X, Lin Y, Liu X. Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate. Food Res Int 2023;163:112153. [PMID: 36596104 DOI: 10.1016/j.foodres.2022.112153] [Reference Citation Analysis]
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Yan S, Yao Y, Xie X, Zhang S, Huang Y, Zhu H, Li Y, Qi B. Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions. Food Research International 2022;162:112066. [DOI: 10.1016/j.foodres.2022.112066] [Reference Citation Analysis]
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Liu J, Song G, Zhou L, Yuan Y, Wang D, Yuan T, Li L, He G, Xiao G, Chen F, Gong J. Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates. Ultrason Sonochem 2023;92:106240. [PMID: 36470128 DOI: 10.1016/j.ultsonch.2022.106240] [Reference Citation Analysis]
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Jia N, Lin S, Yu Y, Zhang G, Li L, Zheng D, Liu D. The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms. Foods 2022;11:3480. [DOI: 10.3390/foods11213480] [Reference Citation Analysis]
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Huang X, Yan C, Lin M, He C, Xu Y, Huang Y, Zhou Z. The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties. Food Research International 2022;161:111910. [DOI: 10.1016/j.foodres.2022.111910] [Reference Citation Analysis]
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Geng M, Feng X, Yang H, Wu X, Li L, Li Y, Teng F. Comparison of soy protein isolate-(-)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment. Ultrason Sonochem 2022;90:106172. [PMID: 36162220 DOI: 10.1016/j.ultsonch.2022.106172] [Reference Citation Analysis]
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Zhang H, He S, Hu Y, Li F, Zhou B. Preparation of chitosan based antibacterial agent CS-g-DMC and its long-effective antibacterial finishing for cotton fabric.. [DOI: 10.21203/rs.3.rs-2031773/v1] [Reference Citation Analysis]
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Zhang S, Li X, Yan X, Julian Mcclements D, Ma C, Liu X, Liu F. Ultrasound-Assisted Preparation of Lactoferrin-EGCG Conjugates and their Application in Forming and Stabilizing Algae Oil Emulsions. Ultrasonics Sonochemistry 2022. [DOI: 10.1016/j.ultsonch.2022.106110] [Reference Citation Analysis]
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Chen X, Zhao Z, Zhang C, Shang C, Gao L, Li C, Zhang G, Liu L. Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk. Journal of Dairy Science 2022. [DOI: 10.3168/jds.2021-21709] [Reference Citation Analysis]
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Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.133727] [Reference Citation Analysis]
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