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。Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages
Tanja Z. Krunic et al.
FOOD CHEMISTRY (2022)
Development of whey protein nanoparticles as carriers to deliver soy isoflavones
Qingguan Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
The stability and bioavailability of curcumin loaded ?-lactalbumin nanocarriers formulated in functional dairy drink
Qimeng Wang et al.
FOOD HYDROCOLLOIDS (2022)
Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying
Mina Volic et al.
FOOD CHEMISTRY (2022)
The lipid digestion behavior of oil-in-water Pickering emulsions stabilized by whey protein microgels of various rigidities
Shanan Chen et al.
FOOD HYDROCOLLOIDS (2022)
The encapsulation of lycopene with ?-lactalbumin nanotubes to enhance their anti-oxidant activity, viscosity and colloidal stability in dairy drink
Ruxin Chang et al.
FOOD HYDROCOLLOIDS (2022)
Preparation of ll-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model
Jian Gao et al.
FOOD CHEMISTRY (2021)
α-Lactalbumin Self-Assembled Nanoparticles with Various Morphologies, Stiffnesses, and Sizes as Pickering Stabilizers for Oil-in-Water Emulsions and Delivery of Curcumin
Bin Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Current Perspectives on the Beneficial Effects of Soybean Isoflavones and Their Metabolites for Humans
Il-Sup Kim
ANTIOXIDANTS (2021)
Enhanced Transport of Shape and Rigidity-Tuned α-Lactalbumin Nanotubes across Intestinal Mucus and Cellular Barriers
Cheng Bao et al.
NANO LETTERS (2020)
The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release
Shengnan Wang et al.
FOOD CHEMISTRY (2020)
Improved Gastric Acid Resistance and Adhesive Colonization of Probiotics by Mucoadhesive and Intestinal Targeted Konjac Glucomannan Microspheres
Ying Liu et al.
ADVANCED FUNCTIONAL MATERIALS (2020)
A brief history and spectroscopic analysis of soy isoflavones
Young Sung Jung et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Preparation and physicochemical characterization of soy isoflavone (SIF) nanoparticles by a liquid antisolvent precipitation method
Xiaonan Zhang et al.
ADVANCED POWDER TECHNOLOGY (2019)
Protein nanotubes as state-of-the-art nanocarriers: Synthesis methods, simulation and applications
Iman Katouzian et al.
JOURNAL OF CONTROLLED RELEASE (2019)
Inhibition of oil digestion in Pickering emulsions stabilized by oxidized cellulose nanofibrils for low-calorie food design
Bin Liu et al.
RSC ADVANCES (2019)
The construction of enzymolyzed α-lactalbumin based micellar nanoassemblies for encapsulating various kinds of hydrophobic bioactive compounds
Yulin Hu et al.
FOOD & FUNCTION (2019)
Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract
Ping-Ping Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Relationship analysis between flavonoids structure and subcritical water extraction (SWE)
Min-Jung Ko et al.
FOOD CHEMISTRY (2014)
Exploiting the Colloidal Stability and Solubilization Ability of Clay Nanotubes/Ionic Surfactant Hybrid Nanomaterials
Giuseppe Cavallaro et al.
JOURNAL OF PHYSICAL CHEMISTRY C (2012)
Soy isoflavones for osteoporosis: An evidence-based approach
Kyoko Taku et al.
MATURITAS (2011)
Structural and mechanical study of a self-assembling protein nanotube
JF Graveland-Bikker et al.
NANO LETTERS (2006)
Influence of calcium on the self-assembly of partially hydrolyzed α-lactalbumin
JF Graveland-Bikker et al.
LANGMUIR (2004)
Thermal stability of genistein and daidzein and its effect on their antioxidant activity
Y Ungar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure
R Ipsen et al.
JOURNAL OF DAIRY RESEARCH (2001)