Stabilization of food dispersions by enzymes

Nanostructure development during peroxidase catalysed cross-linking of α-lactalbumin

(2013) Yunus Saricay et al.   FOOD HYDROCOLLOIDS

Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

(2013) Benjamin Zeeb et al.   FOOD RESEARCH INTERNATIONAL

Protein cluster formation during enzymatic cross-linking of globular proteins

(2012) Yunus Saricay et al.   FARADAY DISCUSSIONS

Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin

(2012) Dayang Norulfairuz Abang Zaidel et al.   FOOD HYDROCOLLOIDS

Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

(2012) Benjamin Zeeb et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH

(2012) C.L. Gerez et al.   LETTERS IN APPLIED MICROBIOLOGY

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

(2012) Bingcan Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Liposomes: A Review of Manufacturing Techniques and Targeting Strategies

(2011) B. Maherani et al.   Current Nanoscience

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

(2011) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

(2011) Jiyoung Jung et al.   FOOD HYDROCOLLOIDS

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

(2011) Mao Yang et al.   FOOD RESEARCH INTERNATIONAL

Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin

(2011) Benjamin Zeeb et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving Laccase Catalyzed Cross-Linking of Whey Protein Isolate and Their Application as Emulsifiers

(2011) Hairan Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil-Body-Membrane Proteins and Their Physiological Functions in Plants

(2010) Takashi L. Shimada et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-Linking of Adsorbed Beet Pectin Coatings

(2010) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Crosslinking Food Proteins for Improved Functionality

(2010) Johanna Buchert et al.   Annual Review of Food Science and Technology

Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams

(2009) Riitta Partanen et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Colloidosomes: Versatile microcapsules in perspective

(2009) F.J. Rossier-Miranda et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Self-assembling materials for therapeutic delivery

(2008) Monica C. Branco et al.   Acta Biomaterialia

Introduction: Biomineralization

(2008) Lara A. Estroff   CHEMICAL REVIEWS

Tyrosinase-catalysed coupling of functional molecules onto protein fibres

(2008) Suzana Jus et al.   ENZYME AND MICROBIAL TECHNOLOGY

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

(2008) Jochen Weiss et al.   Food Biophysics

Formation of Protein−Oligosaccharide Conjugates by Laccase and Tyrosinase

(2008) Emilia Selinheimo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

(2008) Daigo Iwanaga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cross-Linking Proteins by Laccase-Catalyzed Oxidation: Importance Relative to Other Modifications

(2008) Charlotte L. Steffensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Laccase and tyrosinase catalysed polymerization of proteins and peptides

(2008) Maija-Liisa Mattinen et al.   JOURNAL OF BIOTECHNOLOGY

Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan

(2008) C. Laye et al.   JOURNAL OF FOOD SCIENCE

Controlling the Geometry (Janus Balance) of Amphiphilic Colloidal Particles

(2008) Shan Jiang et al.   LANGMUIR

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation

(2007) Zhi-Jian Dong et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

(2007) François Littoz et al.   FOOD HYDROCOLLOIDS