David McClements to Binding Sites
This is a "connection" page, showing publications David McClements has written about Binding Sites.
Connection Strength
0.428
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Li C, Dai T, Chen J, Li X, Li T, Liu C, McClements DJ. Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food Chem. 2021 Mar 01; 339:128145.
Score: 0.146
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Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem. 2020 Nov 01; 329:127219.
Score: 0.143
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Arroyo-Maya IJ, Campos-Ter?n J, Hern?ndez-Arana A, McClements DJ. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. Food Chem. 2016 Dec 15; 213:431-439.
Score: 0.109
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Dai T, Yan X, Li Q, Li T, Liu C, McClements DJ, Chen J. Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation. Food Res Int. 2017 12; 102:274-281.
Score: 0.030