Interactions of legume phenols-rice protein concentrate towards improving vegan food quality: Development of a protein-phenols enriched fruit smoothie.

[1]  Takuji Tanaka,et al.  Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: Expansion of legume protein utilization as food ingredients , 2022, Current Opinion in Food Science.

[2]  F. Masoodi,et al.  Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate. Characterisation, release behaviour and antioxidant potential during simulated invitro digestion , 2022, Food Bioscience.

[3]  Jianjun Cheng,et al.  Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones , 2022, LWT.

[4]  M. Woo,et al.  The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products , 2021 .

[5]  Iman Katouzian,et al.  Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study , 2021, Food Structure.

[6]  Reetu,et al.  Functional characterization of plant-based protein to determine its quality for food applications , 2021, Food Hydrocolloids.

[7]  Bo Cui,et al.  Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions , 2021 .

[8]  D. Kamdem,et al.  Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking , 2021 .

[9]  R. Gutiérrez-Dorado,et al.  Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion , 2021 .

[10]  M. Kopjar,et al.  Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice , 2021 .

[11]  D. Gong,et al.  Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. , 2021, Food chemistry.

[12]  Xingguo Wang,et al.  Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. , 2020, International journal of biological macromolecules.

[13]  B. Suárez Valles,et al.  Characterization of extractable phenolic profile of common bean seeds (Phaseolus vulgaris L.) in a Spanish diversity panel. , 2020, Food research international.

[14]  Mukta Roy,et al.  Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt , 2020 .

[15]  H. Okumura Application of phenolic compounds in plants for green chemical materials , 2020 .

[16]  Ren Wang,et al.  Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties. , 2020, Food & function.

[17]  G. Pastore,et al.  Polyphenols and their applications: An approach in food chemistry and innovation potential. , 2020, Food chemistry.

[18]  Zhengxing Chen,et al.  Functional properties and structural changes of rice proteins with anthocyanins complexation. , 2020, Food chemistry.

[19]  M. Lila,et al.  Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model. , 2020, Food chemistry.

[20]  S. K. Mahto,et al.  Soy protein isolate supplemented silk fibroin nanofibers for skin tissue regeneration: Fabrication and characterization. , 2020, International journal of biological macromolecules.

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

[22]  Haile Ma,et al.  Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation , 2020 .

[23]  S. Jafari,et al.  Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization , 2020 .

[24]  R. Portmann,et al.  Protein digestion of different protein sources using the INFOGEST static digestion model. , 2020, Food research international.

[25]  Gangcheng Wu,et al.  The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability. , 2020, Food chemistry.

[26]  Q. Hu,et al.  Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan. , 2020, Ultrasonics sonochemistry.

[27]  M. Ngadi,et al.  Ultrasonic assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts. , 2020, Ultrasonics sonochemistry.

[28]  I. A,et al.  HEATING EFFECT ON PHYTOCHEMICAL AND PROXIMATE CONTENTS OF COOKED AQUEOUS EXTRACT OF PHASEOLUS VULGARIS (KIDNEY BEANS) , 2020, Universal Journal of Pharmaceutical Research.

[29]  Yuerong Liang,et al.  Utilization of albumin fraction from defatted rice bran to stabilize and deliver (-)-epigallocatechin gallate. , 2019, Food chemistry.

[30]  S. Lević,et al.  Application of Polyphenol-Loaded Nanoparticles in Food Industry , 2019, Nanomaterials.

[31]  Zhengxing Chen,et al.  Co-folding of hydrophobic rice proteins and shellac in hydrophilic binary microstructures for cellular uptake of apigenin. , 2019, Food chemistry.

[32]  Mouming Zhao,et al.  Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion , 2019, Journal of Cereal Science.

[33]  A. Kelly,et al.  Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients , 2019, Journal of Cereal Science.

[34]  Roberto Parra-Saldivar,et al.  Sustainable production of natural phenolics for functional food applications , 2019, Journal of Functional Foods.

[35]  J. C. Okonkwo,et al.  Effect of Sun Dried, Dehulled and Boiled Kidney beans on Hematological and Serum Biochemistry of Broiler Chickens , 2019, International Journal of Environment Agriculture and Biotechnology.

[36]  Khodir Madani,et al.  Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions , 2019, PharmaNutrition.

[37]  D. Mcclements,et al.  Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions. , 2019, Food & function.

[38]  M. Świeca,et al.  Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins , 2019, Molecules.

[39]  E. Sánchez,et al.  Characterization of Bioactive Compounds, Mineral Content, and Antioxidant Activity in Bean Varieties Grown with Traditional Methods in Oaxaca, Mexico , 2019, Antioxidants.

[40]  Yuanfa Liu,et al.  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. , 2018, Food chemistry.

[41]  Zhengxing Chen,et al.  Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites. , 2018, Food & function.

[42]  D. S. Sogi,et al.  Comparative study of structural and functional characterization of bran protein concentrates from superfine, fine and coarse rice cultivars. , 2018, International journal of biological macromolecules.

[43]  Qing-Wen Zhang,et al.  Techniques for extraction and isolation of natural products: a comprehensive review , 2018, Chinese Medicine.

[44]  M. Zhang,et al.  Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. , 2018, Food chemistry.

[45]  J. S. Duhan,et al.  Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake , 2018 .

[46]  M. Battino,et al.  Dietary polyphenols: Structures, bioavailability and protective effects against atherosclerosis. , 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[47]  Ariel Buzera,et al.  Nutritional and Functional Properties of Mushroom ( Agaricus bisporus & Pleurotus ostreatus ) and Their Blends with Maize Flour , 2018 .

[48]  M. Lila,et al.  Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. , 2017, Food chemistry.

[49]  S. Yoo,et al.  Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract. , 2017, Food chemistry.

[50]  B. Wang,et al.  Advances in extraction and analysis of phenolic compounds from plant materials. , 2017, Chinese journal of natural medicines.

[51]  A. Kelly,et al.  Composition and protein profile analysis of rice protein ingredients , 2017 .

[52]  Haile Ma,et al.  Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation. , 2017, Food chemistry.

[53]  A. Kelly,et al.  Physical and flow properties of rice protein powders , 2016 .

[54]  R. Deshpande,et al.  Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans , 2016 .

[55]  Hanju Sun,et al.  Lactobacillus Plantarum F25-4 Assisted Rice Soaking Reduced the Cooking Strength of Japonica Rice Used in Chinese Rice Wine by Changing the Composition and Configuration of the Rice Protein , 2022, Social Science Research Network.

[56]  M. Imran,et al.  Effect of boiling and roasting on physicochemical and antioxidant properties of dark red kidney bean (Phaseolus vulgaris) , 2021 .

[57]  S. Nurbayti,et al.  Characteristics and antioxidant activity of kidney bean (Phaseolus vulgaris L.) tempeh as functional food , 2021 .

[58]  J. Anuntagool,et al.  Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method , 2020 .

[59]  Baodong Zheng,et al.  Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein , 2018 .

[60]  P. Srivastav,et al.  Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice , 2017 .