Covalently phenolated-β-lactoglobulin-pullulan as a green halochromic biosensor efficiency monitored Barramundi fish's spoilage

Ibrahim Khalifa, Krisana Nilsuwan, Thummanoon Prodpran and Soottawat Benjakul

International Journal of Biological Macromolecules, 2023, 243, 125189
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Covalent and non‐covalent interaction of myofibrillar protein and cyanidin‐3‐O‐glucoside: focus on structure, binding sites and in vitro digestion properties

Guangming Liao, Jiajia Kang, Haiping Zhang, Ying Cui, Shanbai Xiong and Youming Liu

J Sci Food Agric, 2024, 104, 905
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Blood glucose-lowering activity of protocatechuic acid is mediated by inhibiting α-glucosidase

Huafang Ding, Shouhe Huang, Chui Yiu Chook, Erika Kwek, Chi Yan, Kaying Ma, Jianhui Liu, Hanyue Zhu and Zhenyu Chen

Food Science and Human Wellness, 2024, 13, 1212
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Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate

Qianqian Miao, Yiqing He, Haiwen Sun, Tosin Michael Olajide, Minxin Yang, Bingyao Han, Xianyan Liao and Junyi Huang

Journal of Food Science, 2024, 89, 3577
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Characterization of cold plasma-induced covalent epigallocatechin gallate conjugates of β-lactoglobulin: a comparison with free-radical and alkaline treatments

Zhi-Wei Liu, Jun Lv, Chang Liu, Jun-Hu Cheng, Najla AlMasoud, Rana Muhammad Aadil and Xiu-Bin Liu

Food Chemistry: X, 2025, 32, 103330
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Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin

Yu-Ting Xue, Ya-Ning Han, Yan Wang, Ying-Hua Zhang, Yu-Qi Yin, Bo-Hao Liu, Han-Lin Zhang and Xin-Huai Zhao

Food Chemistry, 2023, 406, 135095
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Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems

Qin Chen, Yahui Liu, Ying Li, Lezhen Dong, Yang Liu, Lingyi Liu, Mohamed A Farag and Lianliang Liu

Food Research International, 2024, 175, 113726
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Comparison of the structural characteristics, pH-sensitivity, antioxidant activity and thermal stability of different dialdehyde polysaccharides grafted with purple sweet potato anthocyanins

Dawei Yun, Chao Tang, Dan Chen, Huimin Yong and Jun Liu

Food Chemistry, 2026, 502, 147756
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Non-covalent interaction between hemp seed globulin and two hemp seed phenolic compounds: Mechanism and effects on protein structure, bioactivity, and in vitro simulated digestion

Peng-Wei Xu, Xiao-Jie Yue, Xiao-Fan Yuan and Bing Zhao

International Journal of Biological Macromolecules, 2024, 255, 128077
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Dietary polyphenols reduced the allergenicity of β-lactoglobulin via non-covalent interactions: a study on the structure-allergenicity relationship

Chi Zhang, Qiaozhi Zhang, Huatao Li, Zhouzhou Cheng, Shiyu Fan, Hujun Xie, Zhongshan Gao, Yan Zhang and Linglin Fu

Food Science and Human Wellness, 2024, 13, 2617
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Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins

Yijia Jia, Yishan Fu, Hui Man, Xinyue Yan, Yuyang Huang, Shiyan Sun, Baokun Qi and Yang Li

Food Research International, 2022, 161, 111784
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Deciphering the interaction mechanism between soy protein isolate and fat-soluble anthocyanin on experiments and molecular simulations

Xinhui Wang, Lingyue Jia, Yuqi Xie, Tian He, Shijiao Wang, Xiaoyu Jin and Fengying Xie

International Journal of Biological Macromolecules, 2024, 266, 131308
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Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein

Shuyan Liang, Tongyun Wu, Yue Li, Dan Liu, Jianxia Sun and Weibin Bai

Food Chemistry, 2023, 405, 135024
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Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties

Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, Fengzhong Wang, Xin Jia and Lijun Yin

International Journal of Biological Macromolecules, 2023, 248, 125862
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Covalent or non-covalent binding mechanisms of oligomeric proanthocyanidins with yeast proteins and the effects of different binding modes on the physicochemical, functional, and in vitro digestive of yeast protein

Jing-jing Fu, Qi-cheng Zhang, Xiang-yu Fu, Jing-chu Zhong, Xiao-yang Bai and Yue-wen Chen

Food Research International, 2025, 218, 116897
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Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin

Qi Yuan, Lin He, Xuping Wang, Huaigu Yang, Fan Zhu, Xiaoxia Peng, Jingrong Cheng, Yaosheng Lin, Daobang Tang and Xueming Liu

Food Hydrocolloids, 2024, 149, 109522
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Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

Kangyi Zhang, Jinbao Huang, Dongxu Wang, Xiaochun Wan and Yijun Wang

Front. Nutr., 2024, 11
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Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Jiahui Song, Yue Yu, Minghuang Chen, Zhongyang Ren, Lin Chen, Caili Fu, Zheng feei Ma and Zhanming Li

Front. Nutr., 2022, 9
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Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation

Ali Al‐Qaisi, Mohammad Alrosan, Ali Madi Almajwal, Sana Gammoh, Muhammad H. Alu'datt, Stan Kubow, Thuan‐Chew Tan, Ammar A. Razzak Mahmood and Farah R. Al Qudsi

Journal of Food Science, 2024, 89, 1517
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Cold plasma-induced covalent binding with epigallo-catechin 3-gallate: A strategy for antigenicity reduction and antioxidant improvement of β-lactoglobulin

Jun Lv, Chang Liu, Pan-Pan Tang, Jun-Xiang Liu, Rana Muhammad Aadil, Jun-Hu Cheng, Shahzad Hussain, Xiu-Bin Liu and Zhi-Wei Liu

Food Bioscience, 2024, 62, 105205
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The structural characteristics of hydroxyl and galloyl groups determine the inhibitory activity of α-amylase in four catechin monomers

Rourou Wen, Xianghua Chai, Pingping Wang, Kegang Wu, Xuejuan Duan, Jiasi Chen and Xiumei Li

LWT, 2025, 222, 117624
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Effect of ultrasound on cyanidin‐3‐O‐glucoside and β‐lactoglobulin binding interaction and functional properties

Lijie Wang, Xiaohan Wang, Feng Luo and Yuefei Li

Int J of Food Sci Tech, 2022, 57, 7057
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Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

Ze Yun, Jiahao Li, Wenyue Zhu, Xin Yuan, Jiajia Zhao, Minjie Liao, Lingjun Ma, Fang Chen, Xiaosong Hu and Junfu Ji

J. Agric. Food Chem., 2024, 72, 12270
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Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin

Wei Jia, Jiying Zhu, Xin Wang, Jian Peng and Lin Shi

Trends in Food Science & Technology, 2022, 129, 634
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Interaction between polyphenols and amyloids: from the view of prevention of protein misfolding disorders related diseases

Chengcheng Ruan, Junhao Kong, Xiaoqian He, Bing Hu and Xiaoxiong Zeng

FMR, 2022, 2, 1
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Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins

Haizhou Wu, Gabriel Oliveira and Mary Ann Lila

Comp Rev Food Sci Food Safe, 2023, 22, 333
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Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate

Yurou Chen, Kun Sun, Yujie Lin, Jiaxuan Li, Ningzhe Wang, Qingfeng Ban and Xibo Wang

International Journal of Biological Macromolecules, 2025, 304, 140867
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Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system

Yabin Guo, Ruolan Fang, Yiyuan Zhen, Dongling Qiao, Siming Zhao and Binjia Zhang

Food Research International, 2024, 184, 114274
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Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections

Hilal Yilmaz, Busra Gultekin Subasi, Hasan Ufuk Celebioglu, Tugba Ozdal and Esra Capanoglu

Front. Nutr., 2022, 9
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Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties

Dongze Li, Ling Zhu, Qiming Wu, Yiling Chen, Gangcheng Wu and Hui Zhang

International Journal of Biological Macromolecules, 2023, 233, 123436
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Insight into covalent conjugates of β-lactoglobulin with rutin: Characterizing allergenicity, digestibility, and antioxidant properties in vitro

Zhifen Deng, Yuting Xia, Lang Chen, Yi Zhao, Ruihong Wang and Guizhao Liang

Food Research International, 2023, 173, 113401
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Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties

Ying-Ying Chen, Xue-Ying Li, Qiang-Ming Li, Li-Hua Pan, Jian-Ping Luo and Xue-Qiang Zha

Food Hydrocolloids, 2024, 156, 110376
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A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products

Supaluck Kraithong, Yonghong Liu, Saranya Suwanangul, Papungkorn Sangsawad, Atiruj Theppawong and Nasuha Bunyameen

Food Chemistry, 2025, 473, 143007
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Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum

Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, Hongtao Chen, Deming Gong and Guowen Zhang

Food Bioscience, 2024, 58, 103789
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Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

Barbara Wróblewska, Aleksandra Kuliga and Kinga Wnorowska

Molecules, 2023, 28, 8081
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Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff

Jiayuan Liu, Gongshuai Song, Like Zhou, Yawen Yuan, Danli Wang, Tinglan Yuan, Ling Li, Haina Yuan, Gongnian Xiao and Jinyan Gong

Food Frontiers, 2023, 4, 721
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Pharmacological relevance of anthocyanin derivative: A review

Pavithra Bharathy and Punniyakoti V. Thanikachalam

Pharmacological Research - Modern Chinese Medicine, 2025, 14, 100565
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Phycocyanin-butterfly pea (Clitoria ternatea L.) anthocyanin nanoparticles as novel high internal phase Pickering emulsion stabilizers with antioxidant and UV shielding properties

Jiao Yu, Ya Zhao, Li Li, Mohammad Molaveisi and Qilong Shi

Food Research International, 2025, 211, 116419
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Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality

Yijia Jia, Xinyue Yan, Xiaotian Li, Shuang Zhang, Yuyang Huang, Dongmeng Zhang, Yang Li and Baokun Qi

Food Chemistry, 2023, 404, 134610
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Ultrasound-enhanced extraction unlocks superior functional properties and bioactive profles in Fucus vesiculosus proteins: A comprehensive characterization study

Hazem Golshany, Mahbuba Siddiquy, Mahran Abdulla, Qun Yu and Liuping Fan

International Journal of Biological Macromolecules, 2025, 311, 143913
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Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein–Polyphenol Aggregate Particles

Mary Ann Lila, Roberta Targino Hoskin, Mary H. Grace, Jia Xiong, Renee Strauch, Mario Ferruzzi, Massimo Iorizzo and Colin Kay

J. Agric. Food Chem., 2022, 70, 13017
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Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties

Zhen Ma, Anqi Guo and Pu Jing

Critical Reviews in Food Science and Nutrition, 2023, 63, 10792
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Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin

Kerstin Schild, Frank D. Sönnichsen, Dierk Martin, Vasil M. Garamus, Atze Jan Van der Goot, Karin Schwarz and Julia K. Keppler

Food Chemistry, 2023, 426, 136496
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Allergenicity Modulation of Casein with the Modifications of Linearization, Cross-Linking, and Glycation via the Regulation of Th1/Th2 Homeostasis

Qiang Xie, Ke Xu, Ziqing Sang, Dan Luo, Chen Chen, Wenhui Fu and Wentong Xue

J. Agric. Food Chem., 2024, 72, 10031
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Buckwheat protein covalent complexes: formation, biological activities, and advances in processing

Min Lin, Siyu Chen, Gangqiang Dong, Juntao Kan, Di Wu, Jinglin Liu, Zhengying Cui, Caili Fu, Yan Kong and Qiming Wu

F, 2025, 4, 159
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