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Analytical techniques for the study of polyphenol–protein interactions

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Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang & Linglin Fu. (2021) Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition 61:21, pages 3589-3615.
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Tristan Richard, Eva Petit, Laurent Pouységu, Jean-Pierre Monti, Arnaud Bondon, Tahiri Sylla, Jean-Michel Mérillon, Stéphane Quideau & Grégory Da Costa. (2020) Impact of polyphenols on receptor–ligand interactions by NMR: the case of neurotensin (NT)–neurotensin receptor fragment (NTS1) complex. Journal of Biomolecular Structure and Dynamics 38:5, pages 1467-1478.
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Lijun Sun & Ming Miao. (2020) Dietary polyphenols modulate starch digestion and glycaemic level: a review. Critical Reviews in Food Science and Nutrition 60:4, pages 541-555.
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Hui Cao, Juanying Ou, Lei Chen, Yanbo Zhang, Tomasz Szkudelski, Dominique Delmas, Maria Daglia & Jianbo Xiao. (2019) Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial. Critical Reviews in Food Science and Nutrition 59:20, pages 3371-3379.
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Tong-Jiang Li, Bao-Ying Wen, Xiao-Hui Ma, Wan-Ting Huang, Jin-Zhun Wu, Xiu-Mei Lin, Yue-Jiao Zhang & Jian-Feng Li. (2021) Rapid and Simple Analysis of the Human Pepsin Secondary Structure Using a Portable Raman Spectrometer. Analytical Chemistry 94:2, pages 1318-1324.
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Qiang Cui, Yangyang Dong, Anqi Zhang, Xibo Wang & Xin-huai Zhao. (2021) Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate. Food Bioscience 44, pages 101353.
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Francisco Chamizo-González, Belén Gordillo & Francisco J. Heredia. (2021) Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: A molecular modeling approach. Food Chemistry 347, pages 129014.
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Qiang Cui, Lin Wang, Guorong Wang, Anqi Zhang, Xibo Wang & Lianzhou Jiang. (2021) Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins. LWT 142, pages 110979.
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Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, Cristian Jiménez‐Martínez, María de Jesús Perea‐Flores, Mayra Beatriz Gómez‐Patiño, Daniel Arrieta‐Báez & Gloria Dávila‐Ortiz. (2021) Bean phenolic compound changes during processing: Chemical interactions and identification. Journal of Food Science 86:3, pages 643-655.
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Zhucheng Yin, Yaru Wu, Yao Chen, Xuejiao Qie, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen & Zhiyong He. (2021) Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chemistry 340, pages 127915.
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Da Chen, Xiao Zhu, Jan Ilavsky, Tanya Whitmer, Emmanuel Hatzakis, Owen G. Jones & Osvaldo H. Campanella. (2021) Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 22:2, pages 1001-1014.
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Junxian Pan, Haihua Zhang, Jun Liu, Yulan Jiang, Yangjun Lv & Jianzhong Han. (2020) Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten. International Journal of Food Science & Technology 56:2, pages 753-761.
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Mengyuan Wang, Jinhui Xu, Tinglu Han & Lin Tang. (2021) Effects of theaflavins on the structure and function of bovine lactoferrin. Food Chemistry 338, pages 128048.
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Rim Ben Abdallah, Ana Belén Bautista‐Ortin, Juana Reche, Tesnime Ghazouani, Wafa Talbi, Andrea Osete‐Alcaraz, Encarna Gómez‐Plaza & Sami Fattouch. (2020) Toward the enrichment of dietary proanthocyanidins: In vitro investigation of their concentration‐dependent complexation with β‐casein. Journal of Food Processing and Preservation 45:1.
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Taotao Dai, Ruyi Li, Chengmei Liu, Wei Liu, Ti Li, Jun Chen, Mahesh Kharat & David Julian McClements. (2019) Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study. Food Hydrocolloids 97, pages 105234.
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