Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
MF Manzoor, XA Zeng, M Waseem, R Siddique… - Food Chemistry, 2024 - Elsevier
Soy protein is a promising nutritional source with improved functionality and bioactivities due
to conjugation with polyphenols (PP)—the conjugates between soy protein and PP held by …
to conjugation with polyphenols (PP)—the conjugates between soy protein and PP held by …
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
The interactions between proteins and chlorogenic acid (CGA) have gained significant
attention in recent years, not only as a promising approach to modify the structural and …
attention in recent years, not only as a promising approach to modify the structural and …
Recent advances in pulse protein conjugation and complexation with polyphenols: an emerging approach to improve protein functionality and health benefits
X Gong, Q Sun, X Wang, R Zhang… - Critical Reviews in …, 2023 - Taylor & Francis
Pulses have attracted much attention in the food industry due to their low cost, high yield,
and high protein content, which promises to be excellent alternative protein sources …
and high protein content, which promises to be excellent alternative protein sources …
Integrated Multi-Spectroscopy and Molecular Dynamics Simulations to Explore the Interaction Mechanism of Phenolic Compounds and Sea Bass Myofibrillar Protein
Y Zhu, M Li, R Zhong, F Shi, Q Yang… - Food and Bioprocess …, 2024 - Springer
Polyphenol compounds can modify myofibrillar proteins to improve the quality of fish and
surimi. Nevertheless, research into the precise mechanisms of interaction between phenolic …
surimi. Nevertheless, research into the precise mechanisms of interaction between phenolic …
Improvement of protein extraction from sunflower oil cake using ascorbic acid and N-acetylcysteine: Effects on chemical, structural, and functional properties
M Ali, C Schmidt, M Walczak, A Förster, A Sayed… - Journal of Food …, 2024 - Springer
Sunflower oil cake (SFC), a by-product of oil manufacturing, possesses a high protein
content but is often disregarded due to its undesirable green color caused by phenolic …
content but is often disregarded due to its undesirable green color caused by phenolic …