Related references
Note: Only part of the references are listed.Encapsulation of curcumin in ZEIN-HTCC complexes: Physicochemical characterization, in vitro sustained release behavior and encapsulation mechanism
Gerui Ren et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Formulation and characterization of zein/gum arabic nanoparticles for the encapsulation of a rutin-rich extract from Ruta chalepensis L
Lynda Gali et al.
FOOD CHEMISTRY (2022)
Mung bean protein as a promising biopolymeric vehicle for loading of curcumin: Structural characterization, antioxidant properties, and in vitro release kinetics
Mehdi Mohammadian et al.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2021)
Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcumin
Fuge Niu et al.
CARBOHYDRATE POLYMERS (2021)
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility
Yan Zou et al.
FOOD HYDROCOLLOIDS (2021)
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method
Qianyuan Liu et al.
FOOD HYDROCOLLOIDS (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)
Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility
Qing Guo et al.
FOOD HYDROCOLLOIDS (2021)
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method
Shuai Chen et al.
FOOD HYDROCOLLOIDS (2021)
Curcumin: A promising bioactive agent for application in food packaging systems
Neda Aliabbasi et al.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2021)
Water-soluble myofibrillar protein-pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property
Xing Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Fabrication and characterization of zein nanoparticles by dextran sulfate coating as vehicles for delivery of curcumin
Yongkai Yuan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation
Yun-Bo Yu et al.
FOOD HYDROCOLLOIDS (2020)
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein
Hao Li et al.
FOOD HYDROCOLLOIDS (2020)
Fabrication of curcumin-loaded zein nanoparticles stabilized by sodium caseinate/sodium alginate: Curcumin solubility, thermal properties, rheology, and stability
Qingguan Liu et al.
PROCESS BIOCHEMISTRY (2020)
Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose
Xuan Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Zein/fucoidan-based composite nanoparticles for the encapsulation of pterostilbene: Preparation, characterization, physicochemical stability, and formation mechanism
Qianyuan Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effects of carboxymethylcellulose and soybean soluble polysaccharides on the stability of mung bean protein isolates in aqueous solution
Si Ren et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Fabrication of self-assembled Radix Pseudostellariae protein nanoparticles and the entrapment of curcumin
Qingxia Weng et al.
FOOD CHEMISTRY (2019)
Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin
Hao Li et al.
FOOD HYDROCOLLOIDS (2019)
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
Qiaomei Zhu et al.
FOOD HYDROCOLLOIDS (2019)
Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion
Xulin Huang et al.
FOOD HYDROCOLLOIDS (2019)
Fabrication of stable zein nanoparticles by chondroitin sulfate deposition based on antisolvent precipitation method
Yongkai Yuan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Impact of deamidation on gliadin-based nanoparticle formation and curcumin encapsulation
Yongquan Wang et al.
JOURNAL OF FOOD ENGINEERING (2019)
Improving the stability of wheat gliadin nanoparticles - Effect of gum arabic addition
Weihao Wu 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 of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin
Lei Dai et al.
FOOD HYDROCOLLOIDS (2018)
Characterization of curcumin loaded gliadin-lecithin composite nanoparticles fabricated by antisolvent precipitation in different blending sequences
Shufang Yang et al.
FOOD HYDROCOLLOIDS (2018)
Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin
Shuai Chen et al.
CARBOHYDRATE POLYMERS (2018)
Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin
Chengzhen Liu et al.
FOOD HYDROCOLLOIDS (2017)
Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin
Chao Chang et al.
FOOD HYDROCOLLOIDS (2017)
Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles
Xiaoxia Huang et al.
FOOD RESEARCH INTERNATIONAL (2016)
Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin
Fei-Ping Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality
Iris J. Joye et al.
FOOD HYDROCOLLOIDS (2015)
Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin
Jie Xiao et al.
FOOD HYDROCOLLOIDS (2015)
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization
Gabriel Davidov-Pardo et al.
FOOD HYDROCOLLOIDS (2015)
Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating
Iris J. Joye et al.
FOOD HYDROCOLLOIDS (2015)
Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions
Baoru Yin et al.
MOLECULES (2015)
Review on the extraction, characterization and application of soybean polysaccharide
Xuejing Jia et al.
RSC ADVANCES (2015)
Curcumin-β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application
Camila Sampaio Mangolim et al.
FOOD CHEMISTRY (2014)
Soy Protein/Soy Polysaccharide Complex Nanogels: Folic Acid Loading, Protection, and Controlled Delivery
Xuzhe Ding et al.
LANGMUIR (2013)
Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes
Baoru Yin et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2012)
Foaming Properties of Wheat Gliadin
Bert G. Thewissen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Soy soluble polysaccharide stabilization at oil-water interfaces
A Nakamura et al.
FOOD HYDROCOLLOIDS (2006)
Polyelectrolyte-protein complexes
CL Cooper et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2005)
Analysis of the molecular construction of xylogalacturonan isolated from soluble soybean polysaccharides
A Nakamura et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2002)