Related references
Note: Only part of the references are listed.Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee
Shuo Wang et al.
FOOD CHEMISTRY (2021)
Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol
Fei-ping Chen et al.
FOOD CHEMISTRY (2021)
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties
Ran Meng et al.
FOOD CHEMISTRY (2021)
Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin
Qing Guo et al.
FOOD CHEMISTRY (2021)
Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein-Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils
Qing Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Interactions between lecithin and yolk granule and their influence on the emulsifying properties
Yimei Shen et al.
FOOD HYDROCOLLOIDS (2020)
Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
Wei Yang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin
Qing Guo et al.
FOOD HYDROCOLLOIDS (2020)
Probiotics Mucoadhesion: Improved Gastric Acid Resistance and Adhesive Colonization of Probiotics by Mucoadhesive and Intestinal Targeted Konjac Glucomannan Microspheres (Adv. Funct. Mater. 35/2020)
Ying Liu et al.
ADVANCED FUNCTIONAL MATERIALS (2020)
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Duanquan Lin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
William Wachira Mwangi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Self-assembled proteins for food applications: A review
Barbara Tomadoni et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
Xiaojia Yan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Aimin Shi et al.
FOOD HYDROCOLLOIDS (2020)
Astaxanthin-loaded zein/calcium alginate composite microparticles: Characterization, molecular interaction and release kinetics in fatty food simulant system
Ru Song et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Microsphere-structured hydrogel crosslinked by polymerizable protein-based nanospheres
Chunhua Wang et al.
POLYMER (2020)
Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model
Jia Xiong et al.
FOOD CHEMISTRY (2020)
Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate, Part 1: Fabrication and Characterization
Yang Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Fabrication of self-assembled Radix Pseudostellariae protein nanoparticles and the entrapment of curcumin
Qingxia Weng et al.
FOOD CHEMISTRY (2019)
Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion
Like Mao et al.
FOOD CHEMISTRY (2019)
Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin
Cuihua Chang et al.
FOOD CHEMISTRY (2019)
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability
Long Bai et al.
FOOD HYDROCOLLOIDS (2019)
Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin
Gang Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles
Xiao Liu et al.
JOURNAL OF CEREAL SCIENCE (2019)
Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications
Hannah J. McKerchar et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Improving the bioaccessibility and in vitro absorption of 5-demethylnobiletin from chenpi by se-enriched peanut protein nanoparticles-stabilized pickering emulsion
Fangjian Ning et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
Qiaomei Zhu et al.
FOOD HYDROCOLLOIDS (2019)
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
Chuan-He Tang
FOOD HYDROCOLLOIDS (2019)
Pectin/PEG food grade hydrogel blend for the targeted oral co-delivery of nutrients
Meenakshi Gautam et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin
Xiao-Min Li et al.
FOOD CHEMISTRY (2019)
Conjugation of vitamin C with serum proteins: A potential application for vitamin delivery
P. Chanphai et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Protein-Based Pickering High Internal Phase Emulsions as Nutraceutical Vehicles of and the Template for Advanced Materials: A Perspective Paper
Xiao-Nan Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Casein nanogels as effective stabilizers for Pickering high internal phase emulsions
Shanshan Chen et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation
Thaiane Marques da Silva et al.
FOOD RESEARCH INTERNATIONAL (2019)
Improved stability, epithelial permeability and cellular antioxidant activity of β-carotene via encapsulation by self-assembled α-lactalbumin micelles
Yizheng Du et al.
FOOD CHEMISTRY (2019)
Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability
Katherine Z. Sanidad et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content
Yu Qing Zhu et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2018)
High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications
Bo Jiao et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2018)
Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type
Lei Dai et al.
FOOD CHEMISTRY (2018)
Ethanol-induced composite hydrogel based on propylene glycol alginate and zein: Formation, characterization and application
Fuguo Liu et al.
FOOD CHEMISTRY (2018)
Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface
Pengjie Wang et al.
FOOD HYDROCOLLOIDS (2018)
Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol
Fuguo Liu et al.
FOOD HYDROCOLLOIDS (2018)
Composite whey protein-cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2018)
Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties
Xin-Sheng Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
Karina G. Loria et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture
Fu-Zhen Zhou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)
Zhiming Gao et al.
FOOD HYDROCOLLOIDS (2017)
Zein/tannic acid complex nanoparticles-stabilised emulsion as a novel delivery system for controlled release of curcumin
Yuan Zou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study
Huan Tan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Interpenetrating network hydrogels with high strength and transparency for potential use as external dressings
Jingjing Wang et al.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2017)
Functional colloids from proteins and polysaccharides for food applications
Wahyu Wijaya et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Globular plant protein aggregates for stabilization of food foams and emulsions
Luca Amagliani et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications
Yunqi Yang et al.
FRONTIERS IN PHARMACOLOGY (2017)
Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
Yanchao Wang et al.
FOOD HYDROCOLLOIDS (2016)
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
Cuihua Chang et al.
FOOD HYDROCOLLOIDS (2016)
Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening
Fu Liu et al.
FOOD HYDROCOLLOIDS (2016)
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
Fu Liu et al.
FOOD HYDROCOLLOIDS (2016)
Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
Mehdi Mohammadian et al.
FOOD HYDROCOLLOIDS (2016)
Gel-like pea protein Pickering emulsions at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene
Yun Shao et al.
FOOD RESEARCH INTERNATIONAL (2016)
Cold-set hydrogels made of whey protein nanofibrils with different divalent cations
Mehdi Mohammadian et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride
Toktam Farjami et al.
JOURNAL OF DAIRY RESEARCH (2016)
In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment
Anwesha Sarkar et al.
SOFT MATTER (2016)
Food-grade particles for emulsion stabilization
Iris Tavernier et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Self-assembly of beta-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals
Fatoumata Diarrassouba et al.
FOOD CHEMISTRY (2015)
Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
Iris J. Joye et al.
FOOD CHEMISTRY (2015)
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
Toktam Farjami et al.
FOOD HYDROCOLLOIDS (2015)
Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)
Li-Juan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile
Jie Xiao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
Yuan Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Whey protein isolate modified by transglutaminase aggregation and emulsion gel properties
Weiwei Qi et al.
2015 GLOBAL CONFERENCE ON POLYMER AND COMPOSITE MATERIALS (PCM2015) (2015)
All-Natural Oil-Filled Microcapsules from Water-Insoluble Proteins
Emmanouela Filippidi et al.
ADVANCED FUNCTIONAL MATERIALS (2014)
Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion
Duoxia Xu et al.
FOOD CHEMISTRY (2014)
Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties
Jian Guo et al.
FOOD RESEARCH INTERNATIONAL (2014)
Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
Zhi-Ming Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
Han-Ning Liang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions
Mathieu Destribats et al.
SOFT MATTER (2014)
Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles
Zhi-Ming Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Cellular uptake and cytotoxicity of chitosan-caseinophosphopeptides nanocomplexes loaded with epigallocatechin gallate
Bing Hu et al.
CARBOHYDRATE POLYMERS (2012)
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Kashif Ahmed et al.
FOOD CHEMISTRY (2012)
Development of a food-grade organogel with high bioaccessibility and loading of curcuminoids
Hailong Yu et al.
FOOD CHEMISTRY (2012)
Microfluidization as a potential technique to modify surface properties of soy protein isolate
Lan Shen et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils
Simon M. Loveday et al.
BIOMACROMOLECULES (2011)
Optimised nano-formulation on the bioavailability of hydrophobic polyphenol, curcumin, in freely-moving rats
Yin-Meng Tsai et al.
FOOD CHEMISTRY (2011)
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Taco Nicolai et al.
FOOD HYDROCOLLOIDS (2011)
Assembly of Bioactive Peptide-Chitosan Nanocomplexes
B. Hu et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2011)
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2010)
Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics
Owen Griffith Jones et al.
JOURNAL OF FOOD SCIENCE (2010)
Controlling Lipid Bioavailability through Physicochemical and Structural Approaches
David Julian Mcclements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Zein nanoparticles produced by liquid-liquid dispersion
Qixin Zhong et al.
FOOD HYDROCOLLOIDS (2009)
Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering
Abdelkader HadjSadok et al.
FOOD HYDROCOLLOIDS (2008)
Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications - a review
Aiqian Ye
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Biocompatible micro-gel particles from cross-linked casein micelles
Thom Huppertz et al.
BIOMACROMOLECULES (2007)
Encapsulation of essential oils in zein nanospherical particles
N Parris et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase
VD Truong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)