[HTML][HTML] Plant proteins for future foods: A roadmap
Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …
intake. This makes protein a major nutritional imperative. Today, we are facing an …
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 …
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 …
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 …
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
Y Meng, C Li - Food Chemistry, 2021 - Elsevier
The present study was conducted to evaluate the non-ovalent modifications of whey protein
isolate (WPI) with gallic acid (GA), chlorogenic acid (CA) and epigallocatechin gallate …
isolate (WPI) with gallic acid (GA), chlorogenic acid (CA) and epigallocatechin gallate …
Effect of food matrix on the content and bioavailability of flavonoids
Background: Dietary flavonoids have drawn great interest owing to their potential positive
effects on health, which considerably rely on their bioaccessibility, transport and further …
effects on health, which considerably rely on their bioaccessibility, transport and further …
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …
Effects of soybean protein isolate− polyphenol conjugate formation on the protein structure and emulsifying properties: Protein− polyphenol emulsification …
S Yan, F Xie, S Zhang, L Jiang, B Qi, Y Li - Colloids and Surfaces A …, 2021 - Elsevier
Herein, we investigated the influence of covalent complexation between (−)-
epigallocatechin gallate (EGCG) and soy protein isolate (SPI) on the structural and …
epigallocatechin gallate (EGCG) and soy protein isolate (SPI) on the structural and …
Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols
Y Xu, M Han, M Huang, X Xu - Food Chemistry, 2021 - Elsevier
In the present study, three types of polyphenols, namely,(−)-epigallocatechin-3-gallate
(EGCG), catechin (C), and gallic acid (GA), were grafted to myofibrillar protein (MP)-dextran …
(EGCG), catechin (C), and gallic acid (GA), were grafted to myofibrillar protein (MP)-dextran …
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
The solution turbidity and intrinsic fluorescence quenching increased after procyanidin was
mixed with lactoferrin. The addition of procyanidin also caused a reduction in the surface …
mixed with lactoferrin. The addition of procyanidin also caused a reduction in the surface …