Related references
Note: Only part of the references are listed.Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
DrugBank 5.0: a major update to the DrugBank database for 2018
David S. Wishart et al.
NUCLEIC ACIDS RESEARCH (2018)
Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features
Andresa Gomes et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH
Luisa Perugini et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability
Fabienne Weigel et al.
FOOD CHEMISTRY (2018)
Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities
Cheng Yang et al.
FOOD CHEMISTRY (2018)
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
Junjie Yi et al.
FOOD CHEMISTRY (2018)
Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan
A. Mora-Gutierrez et al.
JOURNAL OF DAIRY SCIENCE (2018)
Nanoencapsulation of carotenoids: a focus on different delivery systems and evaluation parameters
Priscilla Pereira dos Santos et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation
Jie Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method
Anges Teo et al.
FOOD CHEMISTRY (2017)
A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides
Chuchu Hou et al.
FOOD HYDROCOLLOIDS (2017)
Effect of orthophosphate and calcium on the self assembly of concentrated sodium caseinate solutions
Peggy Thomar et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Nanoemulsion: Concepts, development and applications in drug delivery
Yuvraj Singh et al.
JOURNAL OF CONTROLLED RELEASE (2017)
Kinetic characteristics of the reaction of resveratrol with peroxyl radicals and natural thiols in aqueous medium
K. M. Zinatullina et al.
RUSSIAN CHEMICAL BULLETIN (2017)
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
Safoura Pirestani et al.
CARBOHYDRATE POLYMERS (2017)
Functional improvements in bovine serum albumin-fucoidan conjugate through the Maillard reaction
Do-Yeong Kim et al.
FOOD CHEMISTRY (2016)
Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability
Gabriel Davidov-Pardo et al.
FOOD CHEMISTRY (2016)
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate
Cansu Ekin Gumus et al.
FOOD HYDROCOLLOIDS (2016)
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
Sahar Tamnak et al.
FOOD HYDROCOLLOIDS (2016)
Can lutein replace annatto in the manufacture of Prato cheese?
Denise Sobral et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Lutein, zeaxanthin and meso-zeaxanthin content of eggs laid by hens supplemented with free and esterified xanthophylls
John M. Nolan et al.
JOURNAL OF NUTRITIONAL SCIENCE (2016)
Modifications of structures and functions of caseins: a scientific and technological challenge
Camille Broyard et al.
DAIRY SCIENCE & TECHNOLOGY (2015)
Interactions of polyphenols with carbohydrates, lipids and proteins
Lidija Jakobek
FOOD CHEMISTRY (2015)
Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation
Gabriel Davidov-Pardo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Composition of Lutein Ester Regioisomers in Marigold Flower, Dietary Supplement, and Herbal Tea
El-Sayed M. Abdel-Aal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Probing Conformational Change of Bovine Serum Albumin-Dextran Conjugates under Controlled Dry Heating
Shuqin Xia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein-Carbohydrate Maillard Conjugation
Gabriel Davidov-Pardo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Characterization of resveratrol-milk protein interaction
Elham Ghorbani Gorji et al.
JOURNAL OF FOOD ENGINEERING (2015)
SEMI-DRY METHOD FOR IMPROVING EMULSIFICATION OF SOYBEAN PROTEIN ISOLATE
Xiangyang Li et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2014)
Stability and cellular uptake of lutein-loaded emulsions
Katja Frede et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Stability and solution concentration enhancement of resveratrol by solid dispersion in cellulose derivative matrices
Bin Li et al.
CELLULOSE (2013)
Nanoemulsions for Food Applications: Development and Characterization
Helder Daniel Silva et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
Cheng Qian et al.
FOOD CHEMISTRY (2012)
Maillard-conjugate based core-shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages
Gilad Markman et al.
FOOD & FUNCTION (2012)
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Deamidated wheat protein-dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH
Benjamin T. Wong et al.
FOOD HYDROCOLLOIDS (2011)
Edible nanoemulsions: fabrication, properties, and functional performance
David Julian McClements
SOFT MATTER (2011)
Flocculation of protein-stabilized oil-in-water emulsions
Eric Dickinson
COLLOIDS AND SURFACES B-BIOINTERFACES (2010)
Factors Influencing the Chemical Stability of Carotenoids in Foods
Caitlin S. Boon et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Stable Oil-in-Water Emulsions Prepared from Soy Protein-Dextrin Conjugates
Keke Xu et al.
LANGMUIR (2009)
Dietary antioxidants and the long-term incidence of age-related macular degeneration - The Blue Mountains Eye Study
Jennifer S. L. Tan et al.
OPHTHALMOLOGY (2008)
Relationship between the colour and the chemical structure of carotenoid pigments
Antonio J. Melendez-Martinez et al.
FOOD CHEMISTRY (2007)
Micellization of casein-graft-dextran copolymer prepared through Maillard reaction
XY Pan et al.
BIOPOLYMERS (2006)
Protein-stabilized emulsions
DJ McClements
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins
N Neirynck et al.
FOOD HYDROCOLLOIDS (2004)
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein
C Dinnella et al.
FOOD CHEMISTRY (2002)
Theoretical prediction of emulsion color
DJ McClements
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2002)
Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model
CMJ Brands et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions
JR Mancuso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)