The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein.

[1]  Wei‐Cai Zeng,et al.  Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism. , 2022, Food research international.

[2]  Donghong Liu,et al.  Explore the Interaction between Ellagic Acid and Zein Using Multi-Spectroscopy Analysis and Molecular Docking , 2022, Foods.

[3]  Xiangjun Sun,et al.  Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage , 2021, Molecules.

[4]  Hanyang Chen,et al.  Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel , 2021, Journal of Cereal Science.

[5]  Shutian Wu,et al.  Determination of Phenolic Compounds in Walnut Kernel and Its Pellicle by Ultra-high-Performance Liquid Chromatography-Tandem Mass Spectrometry , 2021, Food Analytical Methods.

[6]  Xiaoquan Yang,et al.  Bioavailability of quercetin in zein-based colloidal particles-stabilized Pickering emulsions investigated by the in vitro digestion coupled with Caco-2 cell monolayer model. , 2021, Food chemistry.

[7]  Q. Jin,et al.  The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC , 2021, Molecules.

[8]  Xiaoyan Zhao,et al.  Improved backward extraction of walnut protein using AOT reverse micelles with microwave and its characteristics , 2021 .

[9]  Chunjun Yan,et al.  Walnut pellicle phenolics greatly influence the extraction and structural properties of walnut protein isolates. , 2021, Food research international.

[10]  R. Veberič,et al.  Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS. , 2021, Food chemistry.

[11]  Shutian Wu,et al.  Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel. , 2021, Food chemistry.

[12]  Shuang Zhang,et al.  Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan , 2021 .

[13]  Boyan Gao,et al.  Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities. , 2020, Food chemistry.

[14]  Bingcan Chen,et al.  The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate , 2020 .

[15]  Fusheng Chen,et al.  Effect of Ultrasound-assisted Extraction on the Structure and Emulsifying Properties of Peanut Protein Isolate. , 2020, Journal of the science of food and agriculture.

[16]  Li Fang,et al.  Anti-diabetic effect by walnut (Juglans mandshurica Maxim.)-derived peptide LPLLR through inhibiting α-glucosidase and α-amylase, and alleviating insulin resistance of hepatic HepG2 cells , 2020 .

[17]  Jian Zhang,et al.  Effect ofPeroxyl‐Radicals‐InducedOxidative Modification in the Physicochemical and Emulsifying Properties of Walnut Protein , 2020 .

[18]  Haiying Yu,et al.  Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin. , 2020, Food research international.

[19]  D. Gong,et al.  Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel , 2020 .

[20]  Yujie Su,et al.  Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder , 2020 .

[21]  Y. Duan,et al.  Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal. , 2020, Journal of food biochemistry.

[22]  Haile Ma,et al.  The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities. , 2019, Food chemistry.

[23]  Siyi Pan,et al.  Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins , 2019, Molecules.

[24]  L. Meng,et al.  Effect of non-covalent and covalent complexation of (-)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics. , 2019, Food chemistry.

[25]  B. Adhikari,et al.  Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. , 2019, Food chemistry.

[26]  Bin Li,et al.  Binding interaction between β-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques. , 2019, International journal of biological macromolecules.

[27]  A. Ostadrahimi,et al.  A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree , 2019, Molecules.

[28]  S. Kasapis,et al.  Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment , 2019, Food Hydrocolloids.

[29]  V. de Freitas,et al.  Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins. , 2019, Food chemistry.

[30]  Haitao Zhu,et al.  Comparison of structures of walnut protein fractions obtained through reverse micelles and alkaline extraction with isoelectric precipitation. , 2019, International journal of biological macromolecules.

[31]  Leilei Xu,et al.  Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts. , 2019, Food chemistry.

[32]  Xinran Liu,et al.  Small Molecule Oligopeptides Isolated from Walnut (Juglans regia L.) and Their Anti-Fatigue Effects in Mice , 2018, Molecules.

[33]  T. Coenye,et al.  Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties. , 2018, Journal of food science.

[34]  S. Kasapis,et al.  Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and p-coumaric acid interactions following thermal treatment. , 2018, Food chemistry.

[35]  Chung-Ho Lin,et al.  Identification and Characterization of Phenolic Compounds in Black Walnut Kernels. , 2018, Journal of agricultural and food chemistry.

[36]  G. Rocchetti,et al.  Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption. , 2018, Food chemistry.

[37]  X. Xue,et al.  Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes , 2018, Molecules.

[38]  Xiaoyan Zhao,et al.  Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods , 2017, Journal of Food Science and Technology.

[39]  C. S. Saini,et al.  Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates , 2017 .

[40]  T. Velickovic,et al.  Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate , 2016 .

[41]  Jie‐Hua Shi,et al.  Binding interaction of ramipril with bovine serum albumin (BSA): Insights from multi-spectroscopy and molecular docking methods. , 2016, Journal of photochemistry and photobiology. B, Biology.

[42]  A. Guadarrama,et al.  In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity , 2016 .

[43]  C. S. Saini,et al.  Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate , 2016, Journal of Food Science and Technology.

[44]  Jie Chen,et al.  Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion. , 2016, Journal of agricultural and food chemistry.

[45]  A. Ptaszek,et al.  The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method , 2016 .

[46]  Jie‐Hua Shi,et al.  Spectroscopic and molecular docking studies of binding interaction of gefitinib, lapatinib and sunitinib with bovine serum albumin (BSA). , 2015, Journal of photochemistry and photobiology. B, Biology.

[47]  J. Bi,et al.  Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L. , 2015, Food chemistry.

[48]  F. Shahidi,et al.  Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin , 2015 .

[49]  Jiaoyan Ren,et al.  Identification of antioxidant peptides released from defatted walnut (Juglans Sigillata Dode) meal proteins with pancreatin , 2015 .

[50]  Chaoyin Chen,et al.  Optimization of production conditions for antioxidant peptides from walnut protein meal using solid-state fermentation , 2014, Food Science and Biotechnology.

[51]  Yong Jiang,et al.  Effect of oxide/oxide interface on polarity dependent resistive switching behavior in ZnO/ZrO2 heterostructures , 2014 .

[52]  Guogang Chen,et al.  Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans regia L.) Proteins and Protein Fractionations , 2014, International journal of molecular sciences.

[53]  Jiali Zhai,et al.  Protein folding at emulsion oil/water interfaces , 2013 .

[54]  Y. Chi,et al.  Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate , 2012, Food Science and Biotechnology.

[55]  Y. Hua,et al.  Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.) , 2012, International journal of molecular sciences.

[56]  C. Le Bourvellec,et al.  Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms , 2012, Critical reviews in food science and nutrition.

[57]  G. Samson,et al.  Interaction of milk a- and -caseins with tea polyphenols , 2011 .

[58]  Arun Sharma,et al.  Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate , 2010 .

[59]  S. Damodaran,et al.  pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate. , 2010, Journal of agricultural and food chemistry.

[60]  R. J. Green,et al.  Interactions of tea tannins and condensed tannins with proteins. , 2010, Journal of pharmaceutical and biomedical analysis.

[61]  H. Gruppen,et al.  Interactions between globular proteins and procyanidins of different degrees of polymerization. , 2009, Journal of dairy science.

[62]  R. J. Green,et al.  Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths. , 2007, Journal of agricultural and food chemistry.

[63]  E. Foegeding,et al.  Factors determining the physical properties of protein foams , 2006 .

[64]  Rui Hai Liu,et al.  Antioxidant activity of grains. , 2002, Journal of agricultural and food chemistry.

[65]  N. C. Price,et al.  The use of circular dichroism in the investigation of protein structure and function. , 2000, Current protein & peptide science.

[66]  S. Sathe,et al.  Walnuts (Juglans regia L): proximate composition, protein, solubility, protein amino acid composition and protein in vitro digestibility , 2000 .

[67]  L. Diosady,et al.  Interactions between canola proteins and phenolic compounds in aqueous media , 2000 .

[68]  J. Kinsella,et al.  Emulsifying properties of proteins: evaluation of a turbidimetric technique , 1978 .