相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Added ferulic acid enhances the emulsifying properties of pectins from different sources
Zhanpeng Liu et al.
FOOD HYDROCOLLOIDS (2020)
Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties
Akkasubha Kotchabhakdi et al.
JOURNAL OF DAIRY SCIENCE (2020)
Protein-polysaccharide interactions and aggregates in food formulations
Luigi Gentile
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2020)
Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies
Zahra Allahdad et al.
FOOD CHEMISTRY (2019)
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum - Whey protein isolate nano-complexes
Ali Sedaghat Doost et al.
FOOD HYDROCOLLOIDS (2019)
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
Atefe Rezaei et al.
FOOD HYDROCOLLOIDS (2019)
Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems
Pouria Gharehbeglou et al.
JOURNAL OF FOOD ENGINEERING (2019)
Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products
Agustin Gonzalez et al.
FOOD HYDROCOLLOIDS (2019)
Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying
Loleny Tavares et al.
FOOD HYDROCOLLOIDS (2019)
Production of whey protein isolate - gellan microbeads for encapsulation and release of flaxseed bioactive compounds
Katia Regina Kuhn et al.
JOURNAL OF FOOD ENGINEERING (2019)
Using polysaccharides for the enhancement of functionality of foods: A review
Xu Lu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface
Ping Shao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Development and characterization of alginate/chitosan nanoparticulate system for hydrophobic drug encapsulation
T. Nalini et al.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2019)
Spray-dried microencapsulation of orange essential oil using modified rice starch as wall material
M. Marquez-Gomez et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model
Yan Guo et al.
CARBOHYDRATE POLYMERS (2018)
Colloid properties of hydrophobic modified alginate: Surface tension, ζ-potential, viscosity and emulsification
Zongmei Wu et al.
CARBOHYDRATE POLYMERS (2018)
Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency
Patricia Cazon et al.
CARBOHYDRATE POLYMERS (2018)
Spectroscopic and docking studies on the interaction between caseins and β-carotene
Zahra Allahdad et al.
FOOD CHEMISTRY (2018)
Microencapsulation of gallic acid through the complex of whey protein concentrate-pectic polysaccharide extracted from Ulmus davidiana
Yu-Ra Choi et al.
FOOD HYDROCOLLOIDS (2018)
Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
Rezvan Shaddel et al.
FOOD HYDROCOLLOIDS (2018)
Formation of biopolymer complexes composed of pea protein and mesquite gum - Impact of quercetin addition on their physical and chemical stability
Juan C. Cuevas-Bernardino et al.
FOOD HYDROCOLLOIDS (2018)
Nanoencapsulation of D-limonene within nanocarriers produced by pectin-whey protein complexes
Sanaz Ghasemi et al.
FOOD HYDROCOLLOIDS (2018)
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
Volnei Brito de Souza et al.
FOOD HYDROCOLLOIDS (2018)
pH and ionic strength induced complex coacervation of Pectin and Gelatin A
Nidhi Joshi et al.
FOOD HYDROCOLLOIDS (2018)
Complexation of trans- and cis-resveratrol with bovine serum albumin, beta-lactoglobulin or alpha-lactalbumin
Hao Cheng et al.
FOOD HYDROCOLLOIDS (2018)
Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films
Bahareh Shabanpour et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
New starch ester/gelatin based films: Developed and physicochemical characterization
Chengmei Shi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio
Clitor J. F. Souza et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Complex coacervation: coacervation: Encapsulation and controlled release of active agents in food systems
Noushin Eghbal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
A review of recent progress in drug and protein encapsulation: Approaches, applications and challenges
Chen Ye et al.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2018)
Zeta potential determination with a microchannel fabricated in solidified solvents
Arinori Inagawa et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2018)
Protein-polysaccharide nanohybrids: Hybridization techniques and drug delivery applications
Mohamed Gaber et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2018)
Microencapsulation of palm oil by complex coacervation for application in food systems
Josiane K. Rutz et al.
FOOD CHEMISTRY (2017)
Encapsulation and delivery of food ingredients using starch based systems
Fan Zhu
FOOD CHEMISTRY (2017)
Fabrication methods of biopolymeric microgels and microgel-based hydrogels
Toktam Farjami et al.
FOOD HYDROCOLLOIDS (2017)
Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects
Xingfeng Xu et al.
FOOD HYDROCOLLOIDS (2017)
Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract
Mariel Calderon-Oliver et al.
FOOD HYDROCOLLOIDS (2017)
Polysaccharide-based films and coatings for food packaging: A review
Patricia Cazon et al.
FOOD HYDROCOLLOIDS (2017)
Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities
Xulin Huang et al.
FOOD HYDROCOLLOIDS (2017)
Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment
Krystel Li et al.
FOOD HYDROCOLLOIDS (2017)
Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio
Clitor J. F. Souza et al.
FOOD HYDROCOLLOIDS (2017)
Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage
D. A. Gonzalez-Martinez et al.
FOOD HYDROCOLLOIDS (2017)
Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan
Tao Zhang et al.
FOOD RESEARCH INTERNATIONAL (2017)
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
Masoomeh Raei et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Non-covalent interaction between ferulic acid and arabinan-rich pectic polysaccharide from rapeseed meal
Dongxian Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Mechanical microencapsulation: The best technique in taste masking for the manufacturing scale - Effect of polymer encapsulation on drug targeting
Basheer Al-kasmi et al.
JOURNAL OF CONTROLLED RELEASE (2017)
Preparation of safflower oil microcapsules with gelatin and a novel exopolysaccharide as wall matrix
Shuhong Ye et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Functional colloids from proteins and polysaccharides for food applications
Wahyu Wijaya et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
Kaiser Mahmood et al.
FOOD BIOSCIENCE (2017)
Encapsulation as a tool for bioprocessing of functional foods
Disney Ribeiro Dias et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films
A. A. AL-Hassan et al.
FOOD PACKAGING AND SHELF LIFE (2017)
Linear viscoelasticity of complex coacervates
Yalin Liu et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)
Production of pectin-whey protein nano-complexes as carriers of orange peel oil
Sanaz Ghasemi et al.
CARBOHYDRATE POLYMERS (2017)
Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology
Ophelie Torres et al.
CARBOHYDRATE POLYMERS (2017)
Biopolymer-based coacervates: Structures, functionality and applications in food products
Thomas Moschakis et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2017)
Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications
Mahmood Akhtar et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2017)
Gelatin/potato starch edible biocomposite films: Correlation between morphology and physical properties
Aleksandr Podshivalov et al.
CARBOHYDRATE POLYMERS (2017)
Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects
David Julian McClements
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)
Encapsulation of active ingredients in polysaccharide-protein complex coacervates
Nirmala Devi et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)
Biosynthesis of selenium rich exopolysaccharide (Se-EPS) by Pseudomonas PT-8 and characterization of its antioxidant activities
Shuhong Ye et al.
CARBOHYDRATE POLYMERS (2016)
Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates
Ebenezer A. Ifeduba et al.
FOOD CHEMISTRY (2016)
Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system
Lihe Yeo et al.
FOOD CHEMISTRY (2016)
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex
J. Gomez-Estaca et al.
FOOD HYDROCOLLOIDS (2016)
Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds
Daniel Kurukji et al.
FOOD HYDROCOLLOIDS (2016)
Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review
Talita A. Comunian et al.
FOOD HYDROCOLLOIDS (2016)
Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles
Xiaoxia Huang et al.
FOOD RESEARCH INTERNATIONAL (2016)
Application of chitosan and chitosan derivatives as biomaterials
Changyong Choi et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2016)
Designing Whey Protein-Polysaccharide Particles for Colloidal Stability
Ty Wagoner et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7 (2016)
Encapsulation of phenolic compounds present in plants using protein matrices
Zhanghu Jia et al.
FOOD BIOSCIENCE (2016)
An overview of encapsulation of active compounds used in food products by drying technology
Sohini Ray et al.
FOOD BIOSCIENCE (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)
Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
Bi-cheng Wu 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)
Gelatin structure and composition linked to hard capsule dissolution: A review
Anne Duconseille et al.
FOOD HYDROCOLLOIDS (2015)
Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds
Seyed Mohammad Hashem Hosseini et al.
FOOD HYDROCOLLOIDS (2015)
Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
Ana Belscak-Cvitanovic et al.
FOOD HYDROCOLLOIDS (2015)
Alginate/sodium caseinate aqueous-core capsules: A pH-responsive matrix
Ghazi Ben Messaoud et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)
Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability
Eric Dickinson
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)
Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)
Roberto Castro-Munoz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes
Farayde Matta Fakhouri et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Potential use of plant proteins in the microencapsulation of lipophilic materials in foods
A. Can Karaca et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
FREEZE-DRYING FOR MICROENCAPSULATION OF TURMERIC OLEORESIN USING MODIFIED STARCH AND GELATIN
Cassia Roberta Malacrida et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Encapsulation altered starch digestion: Toward developing starch-based delivery systems
Srinivas Janaswamy
CARBOHYDRATE POLYMERS (2014)
Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure
Yoon-Je Chang et al.
CARBOHYDRATE POLYMERS (2014)
Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation
Yi Lv et al.
FOOD HYDROCOLLOIDS (2014)
Microencapsulation of Capsanthin by Soybean Protein Isolate-Chitosan Coacervation and Microcapsule Stability Evaluation
Jun-Xia Xiao et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2014)
Comparative study of processing methods for starch/gelatin films
Farayde M. Fakhouri et al.
CARBOHYDRATE POLYMERS (2013)
Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production
M. van der Spiegel et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness
Glaucia A. Rocha-Selmi et al.
FOOD CHEMISTRY (2013)
Microstructure and elastic modulus of phase-separated gelatin-starch hydrogels containing dispersed oil droplets
Hassan Firoozmand et al.
FOOD HYDROCOLLOIDS (2013)
Hydrogel microspheres for encapsulation of lipophilic components: Optimization of fabrication & performance
Alison Matalanis et al.
FOOD HYDROCOLLOIDS (2013)
Microencapsulation of linseed oil by spray drying for functional food application
Gabriela Gallardo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release
Talita A. Comunian et al.
FOOD RESEARCH INTERNATIONAL (2013)
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
Glaucia A. Rocha-Selmi et al.
JOURNAL OF FOOD ENGINEERING (2013)
Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation
Glaucia A. Rocha-Selmi et al.
JOURNAL OF CHEMISTRY (2013)
Recent applications of starch derivatives in nanodrug delivery
Asha Rodrigues et al.
CARBOHYDRATE POLYMERS (2012)
Modified Polysaccharides as Versatile Materials in Controlled Delivery of Antidegenerative Agents
Anna Karewicz et al.
CURRENT PHARMACEUTICAL DESIGN (2012)
Complex coacervation of pea protein isolate and alginate polysaccharides
K. J. Klemmer et al.
FOOD CHEMISTRY (2012)
Protein aggregation induced by phase separation in a pea proteins-sodium alginate-water ternary system
J. -L. Mession et al.
FOOD HYDROCOLLOIDS (2012)
Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers
A. A. Al-Hassan et al.
FOOD HYDROCOLLOIDS (2012)
V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
Wokadala Cuthbert Obiro et al.
FOOD REVIEWS INTERNATIONAL (2012)
Microencapsulation of β-carotene using native pinhao starch, modified pinhao starch and gelatin by freeze-drying
Jordana Corralo Spada et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry
Yue Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices
Dulce Anahi Rodea-Gonzalez et al.
JOURNAL OF FOOD ENGINEERING (2012)
Edible films made from blends of manioc starch and gelatin - Influence of different types of plasticizer and different levels of macromolecules on their properties
Farayde Matta Fakhouri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes
Owen G. Jones et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)
Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study
Yangchao Luo et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2011)
Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin
K. N. P. Humblet-Hua et al.
FOOD HYDROCOLLOIDS (2011)
Complex coacervation in pea protein isolate-chitosan mixtures
Catherine Elmer et al.
FOOD RESEARCH INTERNATIONAL (2011)
Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles
Owen Jones et al.
FOOD HYDROCOLLOIDS (2010)
Amylose-inclusion complexes: Formation, identity and physico-chemical properties
J. A. Putseys et al.
JOURNAL OF CEREAL SCIENCE (2010)
Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides
Irene Peinado et al.
LANGMUIR (2010)
Nano-particle encapsulation of fish oil by spray drying
Seid Mahdi Jafari et al.
FOOD RESEARCH INTERNATIONAL (2008)
Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions
Eric Dickinson
SOFT MATTER (2008)
Adsorption of hydrophobically modified anionic starch at oppositely charged oil/water interfaces
Lars Nilsson et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2007)
Amino acid contribution to protein solubility: Asp, Glu, and Ser contribute more favorably than the other hydrophilic amino acids in RNase Sa
Saul R. Trevino et al.
JOURNAL OF MOLECULAR BIOLOGY (2007)
Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui et al.
FOOD RESEARCH INTERNATIONAL (2007)
Structural features of starch-flavor complexation in food model systems
B Conde-Petit et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Flavour encapsulation and controlled release - a review
A Madene et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Why food microstructure?
JM Aguilera
JOURNAL OF FOOD ENGINEERING (2005)
Complex coacervation of proteins and anionic polysaccharides
CG de Kruif et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Protein-protein crosslinking in food: methods, consequences, applications
JA Gerrard
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)