Related references
Note: Only part of the references are listed.Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins
Leonard M. C. Sagis et al.
CURRENT OPINION IN FOOD SCIENCE (2022)
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability
Yang Chen et al.
FOOD HYDROCOLLOIDS (2022)
Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions
Sima Naji-Tabasi et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2021)
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates
Qiuhui Hu et al.
FOOD HYDROCOLLOIDS (2021)
Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure
Lijia Li et al.
JOURNAL OF MOLECULAR LIQUIDS (2021)
Roles of Lipids in the Permeability Barriers of Skin and Oral Mucosa
Philip W. Wertz
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
Zhiyu Li et al.
ULTRASONICS SONOCHEMISTRY (2021)
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
Zhao Zhang et al.
FOOD RESEARCH INTERNATIONAL (2021)
The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion
Feng Liu et al.
FOOD STRUCTURE-NETHERLANDS (2021)
Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions
Xiaobin Ma et al.
FOOD CHEMISTRY (2020)
Enhancing trans-resveratrol topical delivery and photostability through entrapment in chitosan/gum Arabic Pickering emulsions
Asma Sharkawy et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
Xiaobin Ma et al.
FOOD HYDROCOLLOIDS (2020)
Enhancement of the antioxidant and skin permeation properties of eugenol by the esterification of eugenol to new derivatives
Edyta Makuch et al.
AMB EXPRESS (2020)
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
Shengnan Wang et al.
FOOD HYDROCOLLOIDS (2020)
Exploring the structure-function relationship of Great Northern and navy bean (Phaseolus vulgaris L.) protein hydrolysates: A study on the effect of enzymatic hydrolysis
Yue Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
Chaoting Wen et al.
FOOD CHEMISTRY (2020)
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
Lei Zhong et al.
FOOD HYDROCOLLOIDS (2019)
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
Fengchao Zha et al.
FOOD CHEMISTRY (2019)
The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
Fengchao Zha et al.
FOOD HYDROCOLLOIDS (2019)
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
Chuan-He Tang
FOOD HYDROCOLLOIDS (2019)
Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods
Cong Ren et al.
FOOD HYDROCOLLOIDS (2019)
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates
Feng Xue et al.
FOOD HYDROCOLLOIDS (2019)
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
Weijun Chen et al.
FOOD HYDROCOLLOIDS (2019)
Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper
Zihao Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Starch-Based Pickering Emulsions as Platforms for Topical Antibiotic Delivery: In Vitro and In Vivo Studies
Joana Marto et al.
POLYMERS (2019)
Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum
Like Mao et al.
FOOD HYDROCOLLOIDS (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)
Conjugation of soybean protein isolate with xylose/fructose through wet-heating Maillard reaction
Lu-Hui Wang et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Optimization of eugenol microemulsion for transdermal delivery of indomethacin
Noha W. El Khayat et al.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2018)
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating
Phoebe X. Qi et al.
FOOD HYDROCOLLOIDS (2017)
Eugenol Nanoemulsion Stabilized with Zein and Sodium Caseinate by Self-Assembly
Lei Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH
Xiangzhen Kong et al.
RSC ADVANCES (2017)
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
Safoura Pirestani et al.
CARBOHYDRATE POLYMERS (2017)
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
Fabiola Cristina de Oliveira et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin
Lu Wang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2015)
Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials
Chen Li et al.
FOOD HYDROCOLLOIDS (2015)
Applications of Natural Polymer Gum Arabic: A Review
Seema Patel et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
The immunology of the porcine skin and its value as a model for human skin
Artur Surnmerfield et al.
MOLECULAR IMMUNOLOGY (2015)
Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation
Guanhao Bu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules
Yating Zhang et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2014)
Soy proteins: A review on composition, aggregation and emulsification
K. Nishinari et al.
FOOD HYDROCOLLOIDS (2014)
Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength
Yang Yuan et al.
FOOD RESEARCH INTERNATIONAL (2014)
The binding mechanism of lecithin to soybean 11S and 7S globulins using fluorescence spectroscopy
Jufang Li et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
Feng Xue et al.
FOOD RESEARCH INTERNATIONAL (2013)
Binding Interactions of β-Conglycinin and Glycinin with Vitamin B12
Jing Zhang et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2013)
Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic
Leilane Costa de Conto et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Structure of arabinogalactan-protein from Acacia gum: From porous ellipsoids to supramolecular architectures
D. Renard et al.
CARBOHYDRATE POLYMERS (2012)
Effects of Thermal Denaturation on Binding between Bixin and Whey Protein
Yue Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic
Xiao Jun-xia et al.
FOOD CHEMISTRY (2011)
Biophysical Studies on the Interactions of a Classic Mitochondrial Uncoupler with Bovine Serum Albumin by Spectroscopic, Isothermal Titration Calorimetric and Molecular Modeling Methods
Yue Zhang et al.
JOURNAL OF FLUORESCENCE (2011)
Wetting of Biopolymer Coatings: Contact Angle Kinetics and Image Analysis Investigation
Stefano Farris et al.
LANGMUIR (2011)
Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein
Chun Liu et al.
FOOD CHEMISTRY (2007)
Skin penetration and distribution of polymeric nanoparticles
R Alvarez-Román et al.
JOURNAL OF CONTROLLED RELEASE (2004)
Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) in cosmetic and dermatological preparations
RH Müller et al.
ADVANCED DRUG DELIVERY REVIEWS (2002)