Reducing the allergenicity of tropomyosin in shrimp by covalent conjugation with quercetin and chlorogenic acid

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

Fuguo Liu, Cuicui Ma, David Julian McClements et al. · Food Hydrocolloids · 2016 · 433 citations

Natural Sciences, Biochemistry, Chemistry +15

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

Jiang Jiang, Zhipeng Zhang, Jing Zhao et al. · Food Chemistry · 2018 · 410 citations

Agriculture, Biochemistry, Food Science +16

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Zhi Yang, Huijuan Yang, Hongshun Yang · Food Hydrocolloids · 2017 · 237 citations

Agriculture, Food Science, Food Rheology +10

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

Jin Feng, He Cai, Hua Wang et al. · Food Chemistry · 2017 · 223 citations

Agriculture, Biochemistry, Food Science +13

Comparative studies of interaction of β-lactoglobulin with three polyphenols

Jinhui Xu, Minghao Hao, Qifan Sun et al. · International Journal of Biological Macromolecules · 2019 · 189 citations

Agriculture, Biochemistry, Food Science +12