Concepedia

Casein-polyphenol Binding

Casein-Polyphenol Binding is a biochemical interaction mechanism in which casein, a milk protein, selectively associates with polyphenolic compounds through non-covalent forces, enabling the removal or modulation of phenolic substances in food and beverage stabilization processes.

46

Publications

4.2K

Citations

198

Authors

75

Institutions

Publications per year

2017–2026

21

Parents

Publications

46

Milk β-lactoglobulin complexes with tea polyphenols

Charalabos D. Kanakis, Imed Hasni, Philippe Bourassa et al. · Food Chemistry · 2011 · 478 citations

, , +14

Interaction of milk α- and β-caseins with tea polyphenols

Imed Hasni, Philippe Bourassa, Saber Hamdani et al. · Food Chemistry · 2010 · 417 citations

, , +12

Molecular Model for Astringency Produced by Polyphenol/Protein Interactions

Elisabeth Jöbstl, John O'Connell, J. Patrick A. Fairclough · Biomacromolecules · 2004 · 358 citations

, , +15

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

Marija Stojadinović, Jelena Radosavljević, Jana Ognjenović et al. · Food Chemistry · 2012 · 251 citations

, , +16

Binding Sites of Resveratrol, Genistein, and Curcumin with Milk α- and β-Caseins

Philippe Bourassa, J. Bariyanga, H.A. Tajmir‐Riahi · The Journal of Physical Chemistry B · 2013 · 167 citations

, , +17

1–5 of 46

Authors

198

  1. MC
    Milena Corredig

    University of Guelph, Canada

    4 publications · 261 citations

    4

    h-index

  2. SH
    Sanaz Haratifar

    University of Guelph, Canada

    3 publications · 235 citations

    3

    h-index

  3. PB
    Philippe Bourassa

    Université du Québec à Trois-Rivières, Canada

    3 publications · 1.1K citations

    3

    h-index

  4. WZ
    Wei‐Cai Zeng

    Sichuan University, China

    2 publications · 64 citations

    2

    h-index

  5. AH
    Ahmed Helal

    Damanhour University, Egypt

    2 publications · 59 citations

    2

    h-index

1–5 of 198

Institutions

75

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    25 publications

    1.4K citations

  2. Northeast Agricultural University

    Harbin, China

    4 h-index

    14 publications

    1K citations

  3. Jiangnan University

    Wuxi, China

    4 h-index

    19 publications

    899 citations

  4. University of Guelph

    Guelph, Canada

    4 h-index

    10 publications

    635 citations

  5. Université du Québec à Trois-Rivières

    Trois-Rivières, Canada

    3 h-index

    11 publications

    4.3K citations

  6. Shanghai Jiao Tong University

    Shanghai, China

    3 h-index

    18 publications

    1.6K citations

  7. University of Modena and Reggio Emilia

    Modena, Italy

    2 h-index

    6 publications

    177 citations

  8. Jiangsu University

    Zhenjiang, China

    2 h-index

    7 publications

    755 citations

1–8 of 75

Venues

  1. Food Chemistry

    9 publications · 1.6K citations

    8

    h-index

  2. Food Hydrocolloids

    7 publications · 569 citations

    7

    h-index

  3. Food Research International

    4 publications · 179 citations

    4

    h-index

  4. LWT

    3 publications · 304 citations

    3

    h-index

  5. Journal of Dairy Science

    JDS · 2 publications · 147 citations

    2

    h-index

1–5