Taotao Dai

Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions

Taotao Dai, Jun Chen, David Julian McClements et al. · Food & Function · 2019 · 241 citations

Plant Proteins, Nutraceutical Ingredient, Molecular Biology +16

Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin

Changhong Li, Taotao Dai, Jun Chen et al. · Food Chemistry · 2020 · 171 citations

Food Chemistry, Polyphenolics, Natural Polymer +6

Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins

Taotao Dai, Ti Li, Ruyi Li et al. · Food Chemistry · 2020 · 167 citations

Food Chemistry, Food Colloid, Polyphenolics +8

Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

Chengmei Liu, Ruihong Liang, Taotao Dai et al. · Food Hydrocolloids · 2016 · 163 citations

Food Chemistry, Engineering, Rheology +8

Comparing the binding interaction between β-lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking

Ti Li, Peng Hu, Taotao Dai et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2018 · 145 citations

Protein Chemistry, Engineering, Biochemistry +8