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。Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein
Lu Han et al.
JOURNAL OF FOOD SCIENCE (2022)
An Analysis of Over-the-Counter Cannabidiol Products in the United Kingdom
Jonathan Paul Liebling et al.
CANNABIS AND CANNABINOID RESEARCH (2022)
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
Li Tian et al.
FOOD CHEMISTRY (2021)
Identification, classification, and quantification of three physical mechanisms in oil-in-water emulsions using AlexNet with transfer learning
Tao Lu et al.
JOURNAL OF FOOD ENGINEERING (2021)
Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent
Qiwei Du et al.
FOOD CHEMISTRY (2021)
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein
Farhad Alavi et al.
FOOD HYDROCOLLOIDS (2021)
Physicochemical and emulsifying properties of whey protein isolate (WPI)-polydextrose conjugates prepared via Maillard reaction
Hui Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate-Puerarin Composites: Environmental Stability and Interfacial Behavior
Yejun Zhong et al.
FOODS (2021)
Dispersing insoluble yolk low-density lipoprotein (LDL) recovered by complexing with carboxymethylcellulose (CMC) for the nanoencapsulation of hemp cannabidiol (CBD) through emulsification at neutral pH
Tao Fei et al.
FOOD HYDROCOLLOIDS (2021)
Partition and stability of folic acid and caffeic acid in hollow zein particles coated with chitosan
Wusigale et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles
Qian Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking
Yuanyuan Zhang et al.
FOOD BIOSCIENCE (2021)
Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate
Jubing Wang et al.
RSC ADVANCES (2021)
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Dan Li et al.
FOOD HYDROCOLLOIDS (2020)
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
Yi Pan et al.
FOOD HYDROCOLLOIDS (2020)
The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan
Shenghua He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A review on the recent advances in HPLC, UHPLC and UPLC analyses of naturally occurring cannabinoids (2010-2019)
Lutfun Nahar et al.
PHYTOCHEMICAL ANALYSIS (2020)
Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability
Lixin Wang et al.
FOOD HYDROCOLLOIDS (2020)
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
Gang Liu et al.
FOOD HYDROCOLLOIDS (2020)
Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction
Wen-Duo Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction
Ping Liu et al.
JOURNAL OF CEREAL SCIENCE (2020)
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
Arima Diah Setiowati et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties
Jiawei Lin et al.
FOOD HYDROCOLLOIDS (2020)
Towards Better Delivery of Cannabidiol (CBD)
Sophie Anne Millar et al.
PHARMACEUTICALS (2020)
The impact of soy protein isolate-dextran conjugation on capsicum oleoresin (Capsicum annuum L.) nanoemulsions
Yan Zhou et al.
FOOD HYDROCOLLOIDS (2020)
The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system
Yunqi Shi 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)
Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations
Liu Yang et al.
NANOMATERIALS (2019)
Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates
Benjamin M. Steiner et al.
JOURNAL OF FOOD SCIENCE (2019)
The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property
Haiying Feng et al.
POLYMERS (2019)
Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate
Bo Tian et al.
JOURNAL OF OLEO SCIENCE (2019)
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
Jiang Jiang et al.
FOOD CHEMISTRY (2018)
Structure and functional characteristics of rapeseed protein isolatedextran conjugates
Wenjuan Qu 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)
Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins
Feng Gao et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein-maltodextrin conjugates
K. S. Sonu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Analysis of cannabinoids in commercial hemp seed oil and decarboxylation kinetics studies of cannabidiolic acid (CBDA)
Cinzia Citti et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2018)
Review on rosmarinic acid extraction, fractionation and its anti-diabetic potential
Yi Lei Ngo et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions
Jiang Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates
Yuting Fan et al.
FOOD HYDROCOLLOIDS (2017)
Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates
Fuguo Liu et al.
FOOD CHEMISTRY (2016)
Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein
Xingfeng Xu et al.
FOOD CHEMISTRY (2016)
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
Cuihua Chang et al.
FOOD HYDROCOLLOIDS (2016)
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate
Cansu Ekin Gumus et al.
FOOD HYDROCOLLOIDS (2016)
Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions
Ketinun Kittipongpittaya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin
Vincenza Ferraro et al.
FOOD RESEARCH INTERNATIONAL (2015)
Evaluation of the interactions between rosmarinic acid and bovine milk casein
Vincenza Ferraro et al.
RSC ADVANCES (2015)
Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate - Maltodextrin conjugates
M. S. Martinez-Alvarenga et al.
FOOD HYDROCOLLOIDS (2014)
Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants
Xavier Mesnier et al.
FOOD RESEARCH INTERNATIONAL (2014)
Emulsifying properties of soy whey protein isolate-fenugreek gum conjugates in oil-in-water emulsion model system
Madzlan Kasran et al.
FOOD HYDROCOLLOIDS (2013)
Interactions between α-Tocopherol and Rosmarinic Acid and Its Alkyl Esters in Emulsions: Synergistic, Additive, or Antagonistic Effect?
Atikorn Panya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
Bhavini Shah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Hydrophobic hydration processes Thermal and chemical denaturation of proteins
E. Fisicaro et al.
BIOPHYSICAL CHEMISTRY (2011)
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
ENHANCEMENT OF SOLUBILITY AND EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATES BY GLUCOSE CONJUGATION
Shaojun Tian et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Corn fiber gum and milk protein conjugates with improved emulsion stability
Madhav P. Yadav et al.
CARBOHYDRATE POLYMERS (2010)
A kinetic approach for evaluation of the antioxidant activity of selected phenolic acids
Petra Terpinc et al.
FOOD CHEMISTRY (2010)
Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
Vassilios Raikos
FOOD HYDROCOLLOIDS (2010)
Spray-dried Conjugated Linoleic Acid Encapsulated with Maillard Reaction Products of Whey Proteins and Maltodextrin
Kyeong-Ok Choi et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
Mahmood Akhtar et al.
FOOD HYDROCOLLOIDS (2007)
Critical review of techniques and methodologies for characterization of emulsion stability
David Julian McClements
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations
M Akhtar et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2003)
Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid
M Özkan
FOOD CHEMISTRY (2002)