Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics

Emulsion stabilizing properties of pectin

Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick et al. · Food Hydrocolloids · 2003 · 507 citations

Agriculture, Chemical Engineering, Food Science +10

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li, Yue Zhao, Xu Wang et al. · Food Hydrocolloids · 2019 · 405 citations

Agriculture, Biochemistry, Food Science +17

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

Iris J. Joye, Gabriel Davidov‐Pardo, Richard D. Ludescher et al. · Food Chemistry · 2015 · 359 citations

Natural Sciences, Biochemistry, Biophysics +11

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

Seda Yildirim-Elikoğlu, Yaşar Kemal Erdem · Food Reviews International · 2017 · 271 citations

Agriculture, Dairy Science, Food Science +15

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 · 251 citations

Agriculture, Biochemistry, Food Science +14