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。Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction
Yimei Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions
Mingfeng Xu et al.
FOOD CHEMISTRY (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)
Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein
Lilan Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
Zhiyu Li et al.
ULTRASONICS SONOCHEMISTRY (2021)
Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E
Hao Wang et al.
JOURNAL OF FOOD SCIENCE (2020)
pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
Yuexi Wang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
Jun Sun et al.
FOOD HYDROCOLLOIDS (2020)
Bioaccessibility of folic acid in egg white nanocarriers and protein digestion profile in solution and in emulsion
Carolina Arzeni et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
Mengqi Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
Yong Yan et al.
FOOD HYDROCOLLOIDS (2019)
Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction
Yun-Hui Cheng et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates
Jin Feng et al.
FOOD CHEMISTRY (2018)
Effect of oxidation induced by hydroxyl radical-mediated model on molecular structural and physical character of egg white powder
Jianming Wang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates
Luping Gu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements
Bingjing Zheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
Fuguo Liu et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates
Luping Gu et al.
FOOD RESEARCH INTERNATIONAL (2017)
Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels
Luping Gu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Biopolymer-Based Delivery Systems: Challenges and Opportunities
Iris J. Joye et al.
CURRENT TOPICS IN MEDICINAL CHEMISTRY (2016)
Gallic acid as a selective anticancer agent that induces apoptosis in SMMC-7721 human hepatocellular carcinoma cells
Guojun Sun et al.
ONCOLOGY LETTERS (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)
BSA-dextran emulsion for protection and oral delivery of curcumin
Chaonan Wang et al.
FOOD HYDROCOLLOIDS (2016)
Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation
Bei Zhang et al.
CARBOHYDRATE POLYMERS (2015)
Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review
Charlotte Jacobsen
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
Evaluation of structural and functional properties of protein-EGCG complexes and their ability of stabilizing a model β-carotene emulsion
Zihao Wei et al.
FOOD HYDROCOLLOIDS (2015)
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study
Ruojie Zhang et al.
FOOD RESEARCH INTERNATIONAL (2015)
Behavior of Malondialdehyde in Oil-in-Water Emulsions
Angelique Vandemoortele et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Enhancing the antimicrobial activity of natural extraction using the synthetic ultrasmall metal nanoparticles
Huanhuan Li et al.
SCIENTIFIC REPORTS (2015)
Hydrocaffeic acid-chitosan nanoparticles with enhanced stability, mucoadhesion and permeation properties
Ghareb M. Soliman et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2014)
Polyphenol interactions with whey protein isolate and whey protein isolate-pectin coacervates
Chutima Thongkaew et al.
FOOD HYDROCOLLOIDS (2014)
Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization-Evaporation Method
Jiang Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity
Juan You et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Controlled Release of β-Carotene in β-Lactoglobulin-Dextran-Conjugated Nanoparticles' in Vitro Digestion and Transport with Caco-2 Monolayers
Jiang Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Dextran-Catechin Conjugate: A Potential Treatment Against the Pancreatic Ductal Adenocarcinoma
Orazio Vittorio et al.
PHARMACEUTICAL RESEARCH (2012)
Inhibition of acetylcholinesterase by gallic acid-grafted-chitosans
Young-Sook Cho et al.
CARBOHYDRATE POLYMERS (2011)
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2009)
Covalent interactions between proteins and oxidation products of caffeoylquinic acid (chlorogenic acid)
Stephanie V. E. Prigent et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase
Saehun Mun et al.
FOOD RESEARCH INTERNATIONAL (2007)
Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers
S Mun et al.
LANGMUIR (2005)
Five years of research on health risks and benefits of Maillard reaction products: An update
V Somoza
MOLECULAR NUTRITION & FOOD RESEARCH (2005)