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International Journal of Biological Macromolecules|February 7, 2018
Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulationTaotao Dai, Jun Chen, Qian Li, et al.Colloids and Surfaces. B, Biointerfaces|April 1, 2014
Storage stability and skin permeation of vitamin C liposomes improved by pectin coatingWei Zhou, Wei Liu, Liqiang Zou, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|April 3, 2019
Investigation on the binding interaction between rice glutelin and epigallocatechin-3-gallate using spectroscopic and molecular docking simulationYujia Xu, Taotao Dai, Ti Li, et al.Journal of Food Science|March 27, 2025
Characterization and mechanism of formation of fibrous and worm-like β-lactoglobulin self-assembliesJianhua Yuan, Ying Wu, Yucong Shi, et al.Carbohydrate Polymers|September 18, 2017
Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technologyYunfei Liu, Jun Chen, Shunjing Luo, et al.Food & Function|January 23, 2019
Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactionsTaotao Dai, Jun Chen, David Julian McClements, et al.Food Chemistry|June 10, 2020
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidinsTaotao Dai, Ti Li, Ruyi Li, et al.Journal of Agricultural and Food Chemistry|July 10, 2024
Interactive Effects of Arabinoxylan Oligosaccharides and Green Tea Polyphenols on Obesity Management and Gut Microbiota Modulation in High-Fat Diet-Fed MiceChengmei Liu, Jianjian Chen, Yingjuan Che, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 14, 2020
Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation studyTaotao Dai, Ti Li, Xiaohong He, et al.Food Chemistry|November 6, 2020
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidinChanghong Li, Taotao Dai, Jun Chen, et al.Pageof 21