Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

(2018) Gulcin Yildiz et al.   Innovative Food Science & Emerging Technologies

Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex

(2018) Gulcin Yildiz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Vitamin D and cardiovascular disease

(2018) Michail Apostolakis et al.   MATURITAS

Vitamin D Deficiency as a Risk Factor for Thyroid Cancer: A Meta-analysis of Case-control studies

(2018) Junyu Zhao et al.   NUTRITION

Vitamin D exposure and Risk of Breast Cancer: a meta-analysis

(2018) Nuria Estébanez et al.   Scientific Reports

Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins

(2017) Andrea B. Stefanović et al.   Food and Bioprocess Technology

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

(2017) Gulcin Yildiz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

(2016) H. Lee et al.   FOOD HYDROCOLLOIDS

Improved bioavailability of vitamin D3 using a β-lactoglobulin-based coagulum

(2015) Fatoumata Diarrassouba et al.   FOOD CHEMISTRY

NUTRALYS®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety

(2015) Joost Overduin et al.   Food & Nutrition Research

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

(2014) O. Kaltsa et al.   Food and Bioprocess Technology

Soybean β-Conglycinin Nanoparticles for delivery of hydrophobic nutraceuticals

(2014) Yonatan Levinson et al.   Food Biophysics

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified α-tocopherol acetate

(2013) Ying Yang et al.   FOOD CHEMISTRY

Carboxymethyl chitosan–soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3

(2013) Zi Teng et al.   FOOD CHEMISTRY

Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate

(2013) Azam Abbasi et al.   FOOD CHEMISTRY

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Nano-encapsulation of Vitamin D3 Active Metabolites for Application in Chemotherapy: Formulation Study and in Vitro Evaluation

(2012) Eyad Almouazen et al.   PHARMACEUTICAL RESEARCH

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

Effects of cationic property on the in vitro antioxidant activities of pea protein hydrolysate fractions

(2011) Trisha L. Pownall et al.   FOOD RESEARCH INTERNATIONAL

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3

(2011) Yangchao Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

(2011) Francesco Donsì et al.   JOURNAL OF BIOTECHNOLOGY

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions

(2011) Amir Malaki Nik et al.   MOLECULAR NUTRITION & FOOD RESEARCH

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

(2010) Francesco Donsì et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY