Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

Xiaonan Sui, Hongbo Sun, Baokun Qi et al. · Food Chemistry · 2017 · 485 citations

Life Sciences, Biochemistry, Plant Biology +14

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju, Gang Zhu, Guo Huang et al. · Food Hydrocolloids · 2019 · 346 citations

Natural Sciences, Materials Engineering, Materials Science +14

Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays

Melanie Platzer, Sandra Kiese, Thomas Herfellner et al. · Molecules · 2021 · 256 citations · Full text

Life Sciences, Biochemistry, Analytical Toxicology +12

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang, Dacheng Kang, Wangang Zhang et al. · Trends in Food Science & Technology · 2021 · 214 citations

Agriculture, Food Science, Nutritional Sciences +15

Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

Yang Guo, Yihong Bao, Kaifeng Sun et al. · Food Hydrocolloids · 2020 · 206 citations

Agriculture, Biochemistry, Food Science +17