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References from Characterization of protein-anthocyanin complexes and investigation of their functional properties in Pickering emulsions. Local targets link to admitted publications; unresolved targets remain external evidence.
Covalent whey protein–rosmarinic acid interactions: A comparison of alkaline and enzymatic modifications on physicochemical, antioxidative, and antibacterial properties
10.1111/1750-3841.14222 · 2018 · External reference
Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes
10.1021/jf990393p · 2000 · External reference
PROTEINS | foods
10.1016/b0-12-369397-7/00495-7 · 2005 · External reference
Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation
10.1016/j.fochx.2023.100651 · 2023 · External reference
Effect of soybean protein Isolate-7s on Delphinidin-3-O-Glucoside from purple corn stability and their interactional characterization
10.3390/foods11070895 · 2022 · External reference
Food-grade pickering emulsions: Preparation, stabilization and applications
10.3390/molecules25143202 · 2020 · External reference
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
10.1016/j.foodchem.2018.07.170 · 2019 · External reference
Pickering emulsions for functional food systems
10.1016/j.jafr.2023.100510 · 2023 · External reference
Amide I′-II′ 2D IR spectroscopy provides enhanced protein secondary structural sensitivity
10.1021/ja8094922 · 2009 · External reference
The biomedical and bioengineering potential of protein nanocompartments
10.1016/j.biotechadv.2020.107547 · 2020 · External reference
Study of UV–Vis molar absorptivity variation and quantitation of anthocyanins using molar relative response factor
10.1016/j.foodchem.2024.138653 · 2024 · External reference
Anthocyanins: Factors affecting their stability and degradation
2021 · External reference
Molecular mechanisms and applications of polyphenol-protein complexes with antioxidant properties: A review
10.3390/antiox12081577 · 2023 · External reference
Complexation with polysaccharides enhances the stability of isolated anthocyanins
10.3390/foods12091846 · 2023 · External reference
Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance
10.1016/j.foodhyd.2025.111602 · 2025 · External reference
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
10.1016/j.foodres.2018.02.064 · 2018 · External reference
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
10.1016/j.foodres.2018.11.011 · 2019 · External reference
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins
10.1016/j.foodres.2023.113203 · 2023 · External reference
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
10.1016/j.foodhyd.2019.105329 · 2020 · External reference
Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations
10.1016/j.ijbiomac.2018.07.117 · 2018 · External reference
Microbial lipids—Applications and market
10.1016/b978-0-323-90631-9.00012-0 · 2022 · External reference
Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads
10.1007/s10068-018-0465-3 · 2019 · External reference
A review of the interaction between anthocyanins and proteins
10.1177/1082013220962613 · 2021 · External reference
Recent progress on protein-polyphenol complexes: Effect on stability and nutrients delivery of oil-in-water emulsion system
10.3389/fnut.2021.765589 · 2021 · External reference
Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures
10.1016/j.foodchem.2011.02.031 · 2011 · External reference
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions
10.1021/jf401859y · 2013 · External reference
Rice protein-based gel particles for Pickering emulsion
10.1016/j.foodhyd.2025.111655 · 2025 · External reference
Interaction of mulberry anthocyanins with soybean protein isolate: Effect on the stability of anthocyanins and protein in vitro digestion characteristics
10.1111/ijfs.15576 · 2022 · External reference
Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties
2022 · External reference
Comparative study of free radical grafting and alkaline conjugation for enhanced resveratrol incorporation and whey protein functionalities
10.3390/foods14152596 · 2025 · External reference
Critical review of techniques and methodologies for characterization of emulsion stability
2007 · External reference
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
10.1111/1750-3841.17087 · 2024 · External reference
Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated β-lactoglobulin and ovalbumin proteins using fourier transform Raman spectroscopy and self-deconvolution
10.1021/jf030649y · 2004 · External reference
Glycosylated β-lactoglobulin-nanofibril-stabilized pickering emulsions for enhanced intestinal cell compatibility
2026 · External reference
The interactions between anthocyanin and whey protein: A review
10.1111/1541-4337.12854 · 2021 · External reference
Mathematical modeling of the anthocyanins adsorption/desorption from blueberries on amberlite FPX‐66 resin in a fixed bed column
10.1111/jfpe.12323 · 2017 · External reference
Changes in the composition of biologically active compounds during the ripening period in fruit of different large cranberry (Vaccinium macrocarpon aiton) cultivars grown in the Lithuanian collection
10.3390/plants12010202 · 2023 · External reference
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
10.1093/jaoac/77.2.421 · 1994 · External reference
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
10.1016/j.foodchem.2017.11.090 · 2018 · External reference
Pickering emulsions stabilized by colloidal surfactants: Role of solid particles
10.1016/j.partic.2021.06.004 · 2022 · External reference
Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
10.1016/j.lwt.2023.114968 · 2023 · External reference
Systematic FTIR spectroscopy study of the secondary structure changes in human serum albumin under various denaturation conditions
10.3390/biom9080359 · 2019 · External reference
Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion
10.1111/ijfs.15261 · 2021 · External reference
The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar
2023 · External reference
Anthocyanin-loaded complexes of glycated dual milk-derived proteins: Thermal stability, storage stability, and simulated digestion
10.1016/j.ultsonch.2025.107485 · 2025 · External reference
Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage
10.1016/j.foodres.2024.114632 · 2024 · External reference
Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes
10.1016/j.fbio.2022.101888 · 2022 · External reference
Rapid covalent bonding of walnut protein isolates to EGCG: Unveiling the ultrasound-assisted ratio optimization, binding mechanism, and structural–functional transformations
10.3390/foods14071204 · 2025 · External reference
Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking
10.1186/s43014-024-00272-2 · 2024 · External reference
Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking
10.1016/j.colsurfb.2015.01.029 · 2015 · External reference
Characterization of a novel food grade emulsion stabilized by the By- product proteins extracted from the head of giant freshwater prawn (Macrobrachium rosenbergii)
10.3389/fnut.2021.676500 · 2021 · External reference
Interaction of soy protein isolate hydrolysates with cyanidin-3-o-glucoside and its effect on the in vitro antioxidant capacity of the complexes under neutral condition
10.3390/molecules26061721 · 2021 · External reference
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles
10.1007/s00217-021-03827-6 · 2021 · External reference
Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
2024 · External reference
Inhibition of lipid and protein oxidation in whey-protein-stabilized emulsions using a natural antioxidant: black rice anthocyanins
10.1021/acs.jafc.0c03978 · 2020 · External reference
Anthocyanin-loaded CNC–Whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions
10.1016/j.foodhyd.2026.112526 · 2026 · External reference
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality
10.1016/j.lwt.2021.112269 · 2021 · External reference
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
10.1016/j.foodchem.2020.127700 · 2021 · External reference
Egg white protein–proanthocyanin complexes stabilized emulsions: Investigation of physical stability, digestion kinetics, and free fatty acid release dynamics
10.3390/molecules29030743 · 2024 · External reference
Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
10.1016/j.foodchem.2025.143349 · 2025 · External reference
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles
10.1007/s00217-021-03827-6 · ExternalCitation · doi-reference
Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads
10.1007/s10068-018-0465-3 · ExternalCitation · doi-reference
PROTEINS | foods
10.1016/b0-12-369397-7/00495-7 · ExternalCitation · doi-reference
Microbial lipids—Applications and market
10.1016/b978-0-323-90631-9.00012-0 · ExternalCitation · doi-reference
The biomedical and bioengineering potential of protein nanocompartments
10.1016/j.biotechadv.2020.107547 · ExternalCitation · doi-reference
Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking
10.1016/j.colsurfb.2015.01.029 · ExternalCitation · doi-reference
Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes
10.1016/j.fbio.2022.101888 · ExternalCitation · doi-reference
Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation
10.1016/j.fochx.2023.100651 · ExternalCitation · doi-reference
Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures
10.1016/j.foodchem.2011.02.031 · ExternalCitation · doi-reference
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
10.1016/j.foodchem.2017.11.090 · ExternalCitation · doi-reference
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
10.1016/j.foodchem.2018.07.170 · ExternalCitation · doi-reference
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
10.1016/j.foodchem.2020.127700 · ExternalCitation · doi-reference
Study of UV–Vis molar absorptivity variation and quantitation of anthocyanins using molar relative response factor
10.1016/j.foodchem.2024.138653 · ExternalCitation · doi-reference
Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
10.1016/j.foodchem.2025.143349 · ExternalCitation · doi-reference
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
10.1016/j.foodhyd.2019.105329 · ExternalCitation · doi-reference
Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance
10.1016/j.foodhyd.2025.111602 · ExternalCitation · doi-reference
Rice protein-based gel particles for Pickering emulsion
10.1016/j.foodhyd.2025.111655 · ExternalCitation · doi-reference
Anthocyanin-loaded CNC–Whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions
10.1016/j.foodhyd.2026.112526 · ExternalCitation · doi-reference
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
10.1016/j.foodres.2018.02.064 · ExternalCitation · doi-reference
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
10.1016/j.foodres.2018.11.011 · ExternalCitation · doi-reference
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins
10.1016/j.foodres.2023.113203 · ExternalCitation · doi-reference
Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage
10.1016/j.foodres.2024.114632 · ExternalCitation · doi-reference
Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations
10.1016/j.ijbiomac.2018.07.117 · ExternalCitation · doi-reference
Pickering emulsions for functional food systems
10.1016/j.jafr.2023.100510 · ExternalCitation · doi-reference
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality
10.1016/j.lwt.2021.112269 · ExternalCitation · doi-reference
Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
10.1016/j.lwt.2023.114968 · ExternalCitation · doi-reference
Pickering emulsions stabilized by colloidal surfactants: Role of solid particles
10.1016/j.partic.2021.06.004 · ExternalCitation · doi-reference
Anthocyanin-loaded complexes of glycated dual milk-derived proteins: Thermal stability, storage stability, and simulated digestion
10.1016/j.ultsonch.2025.107485 · ExternalCitation · doi-reference
Inhibition of lipid and protein oxidation in whey-protein-stabilized emulsions using a natural antioxidant: black rice anthocyanins
10.1021/acs.jafc.0c03978 · ExternalCitation · doi-reference
Amide I′-II′ 2D IR spectroscopy provides enhanced protein secondary structural sensitivity
10.1021/ja8094922 · ExternalCitation · doi-reference
Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated β-lactoglobulin and ovalbumin proteins using fourier transform Raman spectroscopy and self-deconvolution
10.1021/jf030649y · ExternalCitation · doi-reference
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions
10.1021/jf401859y · ExternalCitation · doi-reference
Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes
10.1021/jf990393p · ExternalCitation · doi-reference
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
10.1093/jaoac/77.2.421 · ExternalCitation · doi-reference
The interactions between anthocyanin and whey protein: A review
10.1111/1541-4337.12854 · ExternalCitation · doi-reference
Covalent whey protein–rosmarinic acid interactions: A comparison of alkaline and enzymatic modifications on physicochemical, antioxidative, and antibacterial properties
10.1111/1750-3841.14222 · ExternalCitation · doi-reference
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
10.1111/1750-3841.17087 · ExternalCitation · doi-reference
Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion
10.1111/ijfs.15261 · ExternalCitation · doi-reference
Interaction of mulberry anthocyanins with soybean protein isolate: Effect on the stability of anthocyanins and protein in vitro digestion characteristics
10.1111/ijfs.15576 · ExternalCitation · doi-reference
Mathematical modeling of the anthocyanins adsorption/desorption from blueberries on amberlite FPX‐66 resin in a fixed bed column
10.1111/jfpe.12323 · ExternalCitation · doi-reference
A review of the interaction between anthocyanins and proteins
10.1177/1082013220962613 · ExternalCitation · doi-reference
Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking
10.1186/s43014-024-00272-2 · ExternalCitation · doi-reference
Characterization of a novel food grade emulsion stabilized by the By- product proteins extracted from the head of giant freshwater prawn (Macrobrachium rosenbergii)
10.3389/fnut.2021.676500 · ExternalCitation · doi-reference
Recent progress on protein-polyphenol complexes: Effect on stability and nutrients delivery of oil-in-water emulsion system
10.3389/fnut.2021.765589 · ExternalCitation · doi-reference
Molecular mechanisms and applications of polyphenol-protein complexes with antioxidant properties: A review
10.3390/antiox12081577 · ExternalCitation · doi-reference
Systematic FTIR spectroscopy study of the secondary structure changes in human serum albumin under various denaturation conditions
10.3390/biom9080359 · ExternalCitation · doi-reference
Effect of soybean protein Isolate-7s on Delphinidin-3-O-Glucoside from purple corn stability and their interactional characterization
10.3390/foods11070895 · ExternalCitation · doi-reference
Complexation with polysaccharides enhances the stability of isolated anthocyanins
10.3390/foods12091846 · ExternalCitation · doi-reference
Rapid covalent bonding of walnut protein isolates to EGCG: Unveiling the ultrasound-assisted ratio optimization, binding mechanism, and structural–functional transformations
10.3390/foods14071204 · ExternalCitation · doi-reference
Comparative study of free radical grafting and alkaline conjugation for enhanced resveratrol incorporation and whey protein functionalities
10.3390/foods14152596 · ExternalCitation · doi-reference
Food-grade pickering emulsions: Preparation, stabilization and applications
10.3390/molecules25143202 · ExternalCitation · doi-reference
Interaction of soy protein isolate hydrolysates with cyanidin-3-o-glucoside and its effect on the in vitro antioxidant capacity of the complexes under neutral condition
10.3390/molecules26061721 · ExternalCitation · doi-reference
Egg white protein–proanthocyanin complexes stabilized emulsions: Investigation of physical stability, digestion kinetics, and free fatty acid release dynamics
10.3390/molecules29030743 · ExternalCitation · doi-reference
Changes in the composition of biologically active compounds during the ripening period in fruit of different large cranberry (Vaccinium macrocarpon aiton) cultivars grown in the Lithuanian collection
10.3390/plants12010202 · ExternalCitation · doi-reference
