Related references
Note: Only part of the references are listed.Novel core-shell nanoparticles: Encapsulation and delivery of curcumin using guanidine hydrochloride-induced oleosome protein self-assembly
Yufan Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2023)
A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin
Meng Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2023)
Co-encapsulation of retinoic acid, curcumin and resveratrol by spray-drying of alginic acid sodium-based emulsions and ethyl cellulose-based solutions: Impact on the co-delivery profiles
Antonia Goncalves et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)
Oleogel-based Pickering emulsions stabilized by ovotransferrin-carboxymethyl chitosan nanoparticles for delivery of curcumin
Yue Dong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients
Kang Liu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Continuous Injection Isothermal Titration Calorimetry for In Situ Evaluation of Thermodynamic Binding Properties of Ligand-Receptor Binding Models
Ji Woong Chang et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2021)
Fabrication, characterization, physicochemical stability of zein-chitosan nanocomplex for co-encapsulating curcumin and resveratrol
Shuai Chen et al.
CARBOHYDRATE POLYMERS (2020)
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Peifeng Lv et al.
FOOD RESEARCH INTERNATIONAL (2020)
Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles
Jing Han et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids
Kedong Tai et al.
FOOD CHEMISTRY (2020)
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic
Shengfeng Peng et al.
FOOD HYDROCOLLOIDS (2020)
Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties
Yujie Wu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Physico-chemical characterization of carvacrol loaded zein nanoparticles for enhanced anticancer activity and investigation of molecular interactions between them by molecular docking
Priyanka Shinde et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2020)
Natural proteins and polysaccharides in the development of micro/nano delivery systems for the treatment of inflammatory bowel disease
Brijesh M. Shah et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Fucoxanthin activities motivate its nano/micro-encapsulation for food or nutraceutical application: a review
Chunyan Wang et al.
FOOD & FUNCTION (2020)
Preparation and evaluation of a Rubropunctatin-loaded liposome anticancer drug carrier
Dongling Xu et al.
RSC ADVANCES (2020)
Isothermal titration calorimetry for characterization of recombinant proteins
Lina Baranauskiene et al.
CURRENT OPINION IN BIOTECHNOLOGY (2019)
Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin
Hao Li et al.
FOOD HYDROCOLLOIDS (2019)
Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages
Shengfeng Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions
Eric Dickinson
FOOD HYDROCOLLOIDS (2019)
Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions
Adriana R. Machado et al.
FOOD RESEARCH INTERNATIONAL (2019)
Isothermal titration calorimetry as a complementary method for investigating nanoparticle-protein interactions
Domenik Prozeller et al.
NANOSCALE (2019)
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)
Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility
Zi-ling Li et al.
FOOD RESEARCH INTERNATIONAL (2018)
Curcumin as a functional food-derived factor: degradation products, metabolites, bioactivity, and future perspectives
Takanori Tsuda
FOOD & FUNCTION (2018)
Inducing sustained release and improving oral bioavailability of curcumin via chitosan derivatives-coated liposomes
Mei-Ping Tian et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress
Shengfeng Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
Guangrui Xu 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)
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
Mahesh Kharat et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Electrospray biodegradable microcapsules loaded with curcumin for drug delivery systems with high bioactivity
Zhuoxian Mai et al.
RSC ADVANCES (2017)
Potential of Casein as a Carrier for Biologically Active Agents
Tomasz Konrad Glab et al.
TOPICS IN CURRENT CHEMISTRY (2017)
Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin
Shengfeng Peng et al.
CARBOHYDRATE POLYMERS (2017)
Thermodynamic investigations of protein's behaviour with ionic liquids in aqueous medium studied by isothermal titration calorimetry
Pankaj Bharmoria et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2016)
Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate
Weilin Liu et al.
FOOD CHEMISTRY (2016)
BSA-dextran emulsion for protection and oral delivery of curcumin
Chaonan Wang et al.
FOOD HYDROCOLLOIDS (2016)
Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles
Liqiang Zou et al.
FOOD RESEARCH INTERNATIONAL (2016)
Application of isothermal titration calorimetry as a tool to study natural product interactions
O. Callies et al.
NATURAL PRODUCT REPORTS (2016)
Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions
Liqiang Zou et al.
RSC ADVANCES (2016)
Fabrication of zein/quaternized chitosan nanoparticles for the encapsulation and protection of curcumin
Hongshan Liang et al.
RSC ADVANCES (2015)
Storage stability and skin permeation of vitamin C liposomes improved by pectin coating
Wei Zhou et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2014)
pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity
Kang Pan et al.
SOFT MATTER (2014)
Protein release kinetics for core-shell hybrid nanoparticles based on the layer-by-layer assembly of alginate and chitosan on liposomes
Ziyad S. Haidar et al.
BIOMATERIALS (2008)
Share Paper
