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References from Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough. Local targets link to admitted publications; unresolved targets remain external evidence.
In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient
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Antioxidant Metabolism Pathways in Vitamins, Polyphenols, and Selenium: Parallels and Divergences
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Dough rheological properties, microstructure and bread quality of wheat-germinated bean composite flour
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High hydrostatic pressure treatment reduces the potential antigenicity of β-conglycinin by changing the protein structure during in vitro digestion
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Study on the preparation of postbiotic elements by fermentation of wheat by-products and their role in improving constipation
10.1039/d5fo04139b · 2026 · External reference
Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions
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Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
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Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
10.1002/jsfa.13469 · 2024 · 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
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid
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Effects of pressure cooker treatment-induced protein oxidation of cereals on human gut microbiota using an in vitro fermentation model
10.1016/j.foodres.2025.117123 · 2025 · External reference
Effects of solid-state fermented wheat bran on inflammation level, serum lipid profiles and intestinal microbiota in Kunming mice
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Association of anti-TNF-α treatment with gut microbiota of patients with ankylosing spondylitis
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Food proteins from animals and plants: Differences in the nutritional and functional properties
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A Review of the Role of an Anthocyanin, Cyanidin-3-O-β-glucoside in Obesity-Related Complications
10.3390/plants12223889 · 2023 · External reference
Bioactive compounds of edible fruits with their anti-aging properties: A comprehensive review to prolong human life
10.3390/antiox9111123 · 2020 · External reference
Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein
10.1111/1541-4337.70299 · 2025 · External reference
Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
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Impact of protein on the composition and metabolism of the human gut microbiota and health
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Clinical Safety and Tolerability of Bifidobacterium bifidum BBi32: An 8-Week Randomized, Double-Blind, Placebo-Controlled Trial With Genomic and In Vitro Corroboration
10.1002/fsn3.71420 · 2026 · External reference
Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC)
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Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system
10.1016/j.ijbiomac.2020.07.299 · 2020 · External reference
Changes in the gut microbiota composition of healthy young volunteers after administration of Lacticaseibacillus rhamnosus LRa05: a placebo-controlled study
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Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
10.3390/foods12071358 · 2023 · External reference
In vitro batch fermentation demonstrates variations in the regulation of gut microbiota and metabolic functions by β-glucans of differing structures
10.1016/j.foodres.2024.114287 · 2024 · External reference
Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles
10.1002/jsfa.11393 · 2022 · External reference
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins
10.1016/j.foodchem.2017.11.054 · 2018 · External reference
Whole grain cereals: the potential roles of functional components in human health
10.1080/10408398.2021.1928596 · 2022 · External reference
Structure–activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination
10.1002/jsfa.12783 · 2023 · External reference
Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis
10.1016/j.foodchem.2022.132702 · 2022 · External reference
Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties
2024 · External reference
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough
10.1016/j.foodhyd.2018.10.033 · 2019 · External reference
Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein
10.1016/j.foodchem.2022.132623 · 2022 · External reference
The food and medicinal homological resources benefiting patients with hyperlipidemia: categories, functional components, and mechanisms
10.26599/fmh.2024.9420003 · 2024 · External reference
Advanced glycation end products (AGEs), protein aggregation and their cross talk: New insight in tumorigenesis
10.1093/glycob/cwz073 · 2020 · External reference
Analysis of protein oxidation in food and feed products
10.1021/acs.jafc.0c00711 · 2020 · External reference
Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF)
10.1016/j.crfs.2022.05.012 · 2022 · External reference
Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread
10.3390/foods14081343 · 2025 · External reference
Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
10.1016/j.foodres.2022.112086 · 2022 · 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
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
10.1016/j.foodhyd.2023.109016 · 2023 · External reference
Protein oxidation-Formation mechanisms, detection and relevance as biomarkers in human diseases
10.1016/j.redox.2021.101901 · 2021 · External reference
Importance of protein intrinsic conformational dynamics and transient nature of non-covalent interactions in ligand binding affinity
10.1016/j.ijbiomac.2021.10.045 · 2021 · External reference
In vitro digestibility and antioxidant activity of plant protein isolate and milk protein concentrate blends
10.3390/catal11070787 · 2021 · External reference
Effect of the non-covalent and covalent interactions between proteins and mono-or di-glucoside anthocyanins on β-lactoglobulin-digestibility
10.1016/j.foodhyd.2022.107952 · 2022 · External reference
Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins
10.1016/j.bioorg.2020.103615 · 2020 · External reference
Effect of substituting purple rice flour for wheat flour on physicochemical characteristics, in vitro digestibility, and sensory evaluation of biscuits
2018 · External reference
Unravelling caramelization and Maillard reactions in glucose and glucose+ leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking
10.1016/j.foodchem.2021.131917 · 2022 · External reference
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
10.1111/1541-4337.13071 · 2023 · External reference
Dietary resveratrol attenuated colitis and modulated gut microbiota in dextran sulfate sodium-treated mice
10.1039/c9fo01519a · 2020 · External reference
Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels
10.1016/j.ijbiomac.2024.133174 · 2024 · External reference
Amelioration of ovalbumin-induced food allergy in mice by targeted rectal and colonic delivery of cyanidin-3-o-glucoside
10.3390/foods11111542 · 2022 · External reference
Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles
10.1016/j.foodchem.2022.133612 · 2022 · External reference
Functional properties and structural changes of rice proteins with anthocyanins complexation
10.1016/j.foodchem.2020.127336 · 2020 · External reference
Influences of structures of galactooligosaccharides and fructooligosaccharides on the fermentation in vitro by human intestinal microbiota
10.1016/j.jff.2014.12.044 · 2015 · External reference
Fermented wheat germ ameliorates high-fat diet-induced maternal obesity in rats: Insights from microbiome and metabolomics
10.1021/acs.jafc.4c10847 · 2025 · External reference
Steamed bread enriched with quercetin as an antiglycative food product: Its quality attributes and antioxidant properties
10.1039/c8fo00818c · 2018 · External reference
Multi-scale structural and oxidative evolution of wheat gluten during baking-like dry heating
10.1016/j.foodchem.2026.147989 · 2026 · External reference
Effects of baking and frying on the protein oxidation of wheat dough
10.3390/foods12244479 · 2023 · External reference
Effect of glycosylated potato protein on the characteristics of gluten-free dough and steamed bread
10.1111/ijfs.16631 · 2023 · External reference
ROS signaling in innate immunity via oxidative protein modifications
10.3389/fimmu.2024.1359600 · 2024 · External reference
A novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid
10.3390/antiox10060969 · 2021 · External reference
A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)
10.1016/j.foodres.2024.114199 · 2024 · External reference
Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer
10.1007/s13197-019-03926-z · 2019 · External reference
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation
10.1016/j.foodres.2022.111357 · 2022 · External reference
Bilberry anthocyanins ameliorate NAFLD by improving dyslipidemia and gut microbiome dysbiosis
10.3390/nu12113252 · 2020 · External reference
Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion
10.3390/foods14020233 · 2025 · External reference
Ovalbumin and kappa-carrageenan mixture suppresses the oxidative and structural changes in the myofibrillar proteins of grass carp (Ctenopharyngodon idella) during frozen storage
10.3390/antiox10081186 · 2021 · External reference
The interaction between kynurenine pathway, suicidal ideation and augmentation therapy with minocycline in patients with treatment-resistant depression
10.1177/02698811231173588 · 2023 · External reference
The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility
10.1016/j.foodres.2020.109988 · 2021 · External reference
Wheat bran modifications for enhanced nutrition and functionality in selected food products
10.3390/molecules26133918 · 2021 · External reference
Effect of food thermal processing on the composition of the gut microbiota
10.1021/acs.jafc.8b04077 · 2018 · External reference
Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products
10.3390/foods14152721 · 2025 · External reference
The interactional characterization of lentil protein isolate (lpi) with cyanidin-3-o-glucoside (C3G) and their effect on the stability and antioxidant activity of C3G
10.3390/foods12010104 · 2022 · External reference
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
10.1016/j.foodhyd.2024.110247 · 2024 · External reference
The interaction between tea polyphenols and wheat gluten in dough formation and bread making
10.1039/d2fo02576k · 2022 · External reference
The role of polyphenols in abiotic stress tolerance and their antioxidant properties to scavenge reactive oxygen species and free radicals
10.3390/antiox14010074 · 2025 · External reference
Rapid determination of total tryptophan in yoghurt by ultra high performance liquid chromatography with fluorescence detection
10.3390/molecules25215025 · 2020 · External reference
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
10.1016/j.ijfoodmicro.2016.10.035 · 2017 · External reference
Wheat bran as potential source of dietary fiber: Prospects and challenges
10.1016/j.jfca.2022.105030 · 2023 · 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
Applications of protein crosslinking in food products
10.47836/ifrj.29.4.01 · 2022 · External reference
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
10.1016/j.foodres.2024.114984 · 2024 · External reference
Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran
10.1080/10408398.2022.2129582 · 2024 · External reference
Effects of in vitro fecal fermentation on the metabolism and antioxidant properties of cyanidin-3-O-glucoside
10.1016/j.foodchem.2023.137132 · 2024 · External reference
Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties
10.1016/j.lwt.2025.117598 · 2025 · External reference
Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
10.1016/j.foodchem.2016.07.037 · 2017 · External reference
Multi-omics reveals that gut microbiota-derived taurodeoxycholic acid mediates the protective effect of Lactobacillus rhamnosus GG against LPS-induced liver injury
10.1039/d5fo05530j · 2026 · External reference
Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics
10.1002/cche.70060 · 2026 · External reference
Proteins from Blackberry Seeds: Extraction, Osborne Isolate, Characteristics, Functional Properties, and Bioactivities
10.3390/ijms242015371 · 2023 · External reference
κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation
10.1016/j.foodchem.2023.136583 · 2023 · External reference
Distinct Gut Microbiota Profiles in Normal Weight Obesity and Their Association With Cardiometabolic Diseases: Results From Two Independent Cohort Studies
10.1002/jcsm.13644 · 2025 · External reference
Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
10.1111/1750-3841.15659 · 2021 · External reference
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
2025 · External reference
Quercetin Supplementation Improves Intestinal Digestive and Absorptive Functions and Microbiota in Rats Fed Protein-Oxidized Soybean Meal: Transcriptomics and Microbiomics Insights
10.3390/ani14162326 · 2024 · External reference
Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins
10.1111/1541-4337.13070 · 2023 · External reference
Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model
10.1016/j.lwt.2025.117657 · 2025 · External reference
Effect of dietary protein and processing on gut microbiota—A systematic review
10.3390/nu14030453 · 2022 · External reference
Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties
10.1039/d1ra03151a · 2021 · External reference
Porcine Bile Acids Improve Antioxidant Status and Immune Function by Increasing Hungatella Abundance with Different Protein Level Diets in Late-Laying Hens
10.3390/ani15040500 · 2025 · External reference
In vitro fermentation characteristics of blueberry anthocyanins and their impacts on gut microbiota from obese human
10.1016/j.foodres.2023.113761 · 2024 · External reference
Dietary methionine restriction ameliorates ulcerative colitis in mice: A role for the H₂S and short-chain fatty acids balance via gut microbiota remodeling
10.1016/j.foodres.2026.119038 · 2026 · External reference
Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota
10.1016/j.crfs.2026.101357 · 2026 · External reference
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
10.1016/j.meatsci.2024.109595 · 2024 · 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 wheat flour with different quality in the process of making flour products
10.1051/ijmqe/2020005 · 2020 · External reference
Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles
10.1016/j.foodchem.2020.126226 · 2020 · External reference
Influence of foods and nutrition on the gut microbiome and implications for intestinal health
10.3390/ijms23179588 · 2022 · External reference
Covalent and non-covalent interactions of cyanidin-3-O-glucoside with milk proteins revealed modifications in protein conformational structures, digestibility, and allergenic characteristics
10.1039/d1fo01946e · 2021 · External reference
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
10.1016/j.foodchem.2022.134050 · 2023 · External reference
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
10.1016/j.foodhyd.2019.01.015 · 2019 · External reference
Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility
10.1016/j.foodres.2018.01.040 · 2018 · External reference
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
10.3390/foods10092052 · 2021 · External reference
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten
10.1111/1541-4337.13353 · 2024 · External reference
High-throughput sequencing analysis of the characteristics of the gut microbiota in aged patients with sarcopenia
10.1016/j.exger.2023.112287 · 2023 · External reference
Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins
10.1016/j.lwt.2014.12.037 · 2015 · External reference
Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions
10.1002/jsfa.9929 · 2019 · External reference
Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods
10.1111/1541-4337.12535 · 2020 · External reference
Effect of dietary oils with different fatty acid compositions on serum lipid and gut microbiota of rats
10.3390/foods14010061 · 2025 · External reference
Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates
10.1111/1750-3841.15643 · 2021 · External reference
Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins
10.1002/fft2.351 · 2024 · External reference
Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: A mechanistic investigation
10.1016/j.foodchem.2021.130102 · 2021 · External reference
Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough
10.1002/jsfa.13598 · 2024 · External reference
Antimicrobial overproduction sustains intestinal inflammation by inhibiting Enterococcus colonization
10.1016/j.chom.2023.08.002 · 2023 · External reference
Fusobacterium nucleatum aggravates intestinal barrier impairment and colitis through IL-8 induced neutrophil chemotaxis by activating epithelial cells
10.2147/jir.s470376 · 2024 · External reference