Influence of phenolic acids on the storage and digestion stability of curcumin emulsions based on soy protein-pectin-phenolic acids ternary nano-complexes
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Influence of phenolic acids on the storage and digestion stability of curcumin emulsions based on soy protein-pectin-phenolic acids ternary nano-complexes
Authors
Keywords
-
Journal
JOURNAL OF MICROENCAPSULATION
Volume -, Issue -, Pages 1-13
Publisher
Informa UK Limited
Online
2019-09-03
DOI
10.1080/02652048.2019.1662122
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Elucidation of stabilizing pickering emulsion with jackfruit filum pectin-soy protein nanoparticles obtained by photocatalysis
- (2019) Bei Jin et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review
- (2018) David Julian McClements ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Evaluation of non-covalent ternary aggregates of lactoferrin, high methylated pectin, EGCG in stabilizing β-carotene emulsions
- (2018) Jie Yang et al. FOOD CHEMISTRY
- Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol
- (2018) Fuguo Liu et al. FOOD HYDROCOLLOIDS
- Physicochemical stability and antioxidant activity of soy protein/pectin/tea polyphenol ternary nanoparticles obtained by photocatalysis
- (2018) Bei Jin et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Interactions and emulsifying properties of ovalbumin with tannic acid
- (2018) Yang Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate
- (2017) Fuguo Liu et al. FOOD CHEMISTRY
- Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
- (2017) Guangrui Xu et al. FOOD HYDROCOLLOIDS
- Tunable assembly of hydrophobic protein nanoparticle at fluid interfaces with tannic acid
- (2017) Yuan Zou et al. FOOD HYDROCOLLOIDS
- Antioxidant and ion-induced gelation functions of pectins enabled by polyphenol conjugation
- (2017) Soohwan Ahn et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
- (2017) Mahesh Kharat et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
- (2016) Patrick Trouillas et al. CHEMICAL REVIEWS
- Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
- (2016) Fuguo Liu et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions
- (2016) Fuguo Liu et al. FOOD HYDROCOLLOIDS
- Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures
- (2016) Ana L. Oliveira et al. FOOD HYDROCOLLOIDS
- In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition
- (2016) Ana C. Pinheiro et al. FOOD HYDROCOLLOIDS
- Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication
- (2016) H. Lee et al. FOOD HYDROCOLLOIDS
- Inclusion complex of ellagic acid with β-cyclodextrin: Characterization and in vitro anti-inflammatory evaluation
- (2016) Vipin D. Bulani et al. JOURNAL OF MOLECULAR STRUCTURE
- In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment
- (2016) Anwesha Sarkar et al. Soft Matter
- The In Vitro Therapeutic Activity of Ellagic Acid-Alginate-Silver Nanoparticles on Breast Cancer Cells (MCF-7) and Normal Fibroblast Cells (3T3)
- (2016) Samer Hasan Hussein-Al-Ali et al. Science of Advanced Materials
- Coencapsulation of Ferulic and Gallic acid in hp-b-cyclodextrin
- (2015) Gortzi Olga et al. FOOD CHEMISTRY
- Interactions of polyphenols with carbohydrates, lipids and proteins
- (2015) Lidija Jakobek FOOD CHEMISTRY
- Resveratrol nanoformulations: Challenges and opportunities
- (2015) Natalie Summerlin et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Fabrication Mechanism and Structural Characteristics of the Ternary Aggregates by Lactoferrin, Pectin, and (−)-Epigallocatechin Gallate Using Multispectroscopic Methods
- (2015) Wei Yang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
- (2014) Iris Julie Joye et al. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Enhanced stability of curcumin in colloidosomes stabilized by silica aggregates
- (2014) Yuan Zhao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Interfacial Engineering Using Mixed Protein Systems: Emulsion-Based Delivery Systems for Encapsulation and Stabilization of β-Carotene
- (2013) Yingyi Mao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion
- (2012) Rohan V. Tikekar et al. FOOD RESEARCH INTERNATIONAL
- Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation
- (2012) Zi Teng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The role of bile salts in digestion
- (2010) Julia Maldonado-Valderrama et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients
- (2010) Amir Malaki Nik et al. Food & Function
- Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations
- (2009) Abdenor Fellah et al. CARBOHYDRATE POLYMERS
- Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion
- (2008) Sun Jin Hur et al. FOOD CHEMISTRY
- Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
- (2007) Xian-Sheng Wang et al. FOOD HYDROCOLLOIDS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started