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Wenyi Fu, Liwei Gu
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A review of the interaction between anthocyanins and proteins
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Interaction of mulberry anthocyanins with soybean protein isolate: Effect on the stability of anthocyanins and protein in vitro digestion characteristics
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Critical review of techniques and methodologies for characterization of emulsion stability
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Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
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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
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Glycosylated β-lactoglobulin-nanofibril-stabilized pickering emulsions for enhanced intestinal cell compatibility
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The interactions between anthocyanin and whey protein: A review
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Mathematical modeling of the anthocyanins adsorption/desorption from blueberries on amberlite FPX‐66 resin in a fixed bed column
10.1111/jfpe.12323 · 2017
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
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Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
10.1093/jaoac/77.2.421 · 1994
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
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Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
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Egg white protein–proanthocyanin complexes stabilized emulsions: Investigation of physical stability, digestion kinetics, and free fatty acid release dynamics
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Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
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10.1016/j.lwt.2021.112269 · doi-reference
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10.1016/j.foodhyd.2026.112526 · 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 · doi-reference
Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles
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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
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Characterization of a novel food grade emulsion stabilized by the By- product proteins extracted from the head of giant freshwater prawn (Macrobrachium rosenbergii)
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Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking
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Anthocyanin-loaded complexes of glycated dual milk-derived proteins: Thermal stability, storage stability, and simulated digestion
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Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion
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Systematic FTIR spectroscopy study of the secondary structure changes in human serum albumin under various denaturation conditions
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Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
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Pickering emulsions stabilized by colloidal surfactants: Role of solid particles
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Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
10.1016/j.foodchem.2017.11.090 · doi-reference
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
10.1093/jaoac/77.2.421 · 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 · 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 · doi-reference
The interactions between anthocyanin and whey protein: A review
10.1111/1541-4337.12854 · 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 · 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 · doi-reference
Comparative study of free radical grafting and alkaline conjugation for enhanced resveratrol incorporation and whey protein functionalities
10.3390/foods14152596 · 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 · doi-reference
Rice protein-based gel particles for Pickering emulsion
10.1016/j.foodhyd.2025.111655 · doi-reference
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions
10.1021/jf401859y · doi-reference
Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures
10.1016/j.foodchem.2011.02.031 · 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 · doi-reference
A review of the interaction between anthocyanins and proteins
10.1177/1082013220962613 · doi-reference
Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads
10.1007/s10068-018-0465-3 · doi-reference
Microbial lipids—Applications and market
10.1016/b978-0-323-90631-9.00012-0 · 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 · doi-reference
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
10.1016/j.foodhyd.2019.105329 · doi-reference
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins
10.1016/j.foodres.2023.113203 · 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 · doi-reference
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside
10.1016/j.foodres.2018.02.064 · doi-reference