In this study, non-covalent complexes of soybean protein isolate (SPI) and tannic acid (TA)
were prepared, and the interaction mechanism between SPI and TA was investigated by …

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 …

With the emergence of nanocarriers for offering smart transformers improving the
bioavailability and functionality of food bioactive compounds, a critical issue is experimental …

In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic
acid (TA) and then their ability to form and stabilize foams was characterized. The molecular …

Background Nowadays scientific communities and food manufacturers are interested in
bringing natural compounds, such as dietary phenolics, to consumers demanding health …

Alpha-glucosidase is one of the main enzymes responsible for digesting starch. Inhibiting its
activity is therefore being targeted as a strategy for tackling diabetes. Certain food …

The binding interactions of bovine lactoferrin (BLF) with two flavonoids dihydromyricetin
(DMY) and myricetin (MY) were investigated by the multi-spectroscopic, microscale …

The thermodynamics and kinetics of binding between human serum albumin (HSA) and
resveratrol (RES) or its analog (RESAn1) were investigated by surface plasmon resonance …

The thermodynamics of curcumin (CUR) binding with bovine lactoferrin (bLF) was
investigated by employing fluorescence spectroscopy (FS) and surface plasmon resonance …

Naringenin (NG) is a flavonoid with many bioactive properties, however, its bitterness limits
its use in foods. It is known that complex formation with proteins can mask this undesirable …