Interaction of bovine serum albumin with ellagic acid and urolithins A and B: Insights from surface plasmon resonance, fluorescence, and molecular docking techniques

Samaneh Rashtbari, Gholamreza Dehghan, Leila Sadeghi +5

Food and Chemical Toxicology

Pomegranate: compositions and health benefits

Human serum albumin (HSA) shows the sequence homology and structural similarity with bovine serum albumin (BSA). Therefore, here, the interaction of natural phenolic antioxidants, ellagic acid (ELA),...

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2022Scientific literature30 citationsDOI

A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process

C.F. De Schepper, Carolien Buvé, Ann Van Loey +1

Food Research International

Mashing

Research Library

Interaction of bovine serum albumin with ellagic acid and urolithins A and B: Insights from surface plasmon resonance, fluorescence, and molecular docking techniques

A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process

Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

Investigation of Non-<i>Saccharomyces</i> Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Health Effects of Infant Formula Supplemented with Probiotics or Synbiotics in Infants and Toddlers: Systematic Review with Network Meta-Analysis

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds

Insights into characterizing and producing anisotropic food structures

Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring

Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider

Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition

Kinetics of predominant microorganisms in the multi-microorganism solid-state fermentation of cereal vinegar

Glycosyltransferase from <i>Bacteroides gallinaceum</i> Is a Novel α-1,3-Fucosyltransferase that Can Be Used for 3-Fucosyllactose Production In Vivo by Metabolically Engineered <i>Escherichia coli</i>

Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Role of Vitamin K in Selected Malignant Neoplasms in Women

Appraisal of a new potential antioxidants-rich nutraceutical ingredient from chestnut shells through in-vivo assays – A targeted metabolomic approach in phenolic compounds

A Novel Streptococcus thermophilus FUA329 Isolated from Human Breast Milk Capable of Producing Urolithin A from Ellagic Acid

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase

Ethnobotanical and phytochemical aspects of the edible herb <i>Coriandrum sativum</i> L.

Development of Desiccation-Tolerant Probiotic Biofilms Inhibitory for Growth of Foodborne Pathogens on Stainless Steel Surfaces

Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

Image based beef and lamb slice authentication using convolutional neural networks

Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum

Dissipation, residue, stereoselectivity and dietary risk assessment of penthiopyrad and metabolite PAM on cucumber and tomato in greenhouse and field

Development of Millettia speciosa champ polysaccharide conjugate stabilized oil-in-water emulsion for oral delivery of β-carotene: Protection effect and in vitro digestion fate

Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications

Insight into the self-assembly behavior of α-zein by multi-spectroscopic and molecular simulations: An example of combination with the main component of jujube peel pigments – Rutin

Optimization of a Multi-Residue Analytical Method during Determination of Pesticides in Meat Products by GC-MS/MS

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture

Development of Recombinase-Aided Amplification (RAA)-Exo-Probe and RAA-CRISPR/Cas12a Assays for Rapid Detection of <i>Campylobacter jejuni</i> in Food Samples

Comparative Lipidomics Analysis of Human and Ruminant Milk Reveals Variation in Composition and Structural Characteristics

Physicochemical characterization, emulsifying and antioxidant properties of the polysaccharide conjugates from Chin brick tea (Camellia sinensis)

Effect of germinating quinoa flour on wheat noodle quality and changes in blood glucose

Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity

Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties

Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Plant-based mayonnaise: Trending ingredients for innovative products

Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties

Glycated modification of the protein from Rana chensinensis eggs by Millard reaction and its stability analysis in curcumin encapsulated emulsion system

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Inhibitory Effect of Lactiplantibacillusplantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels

Effects of the structure and interaction force of phytosterol/whey protein isolate self-assembly complex on phytosterol digestion properties

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels

The impact of refractance window drying conditions on the physical and microbiological properties of kefir powder