Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid–whey protein isolate–dextran and vitamin E

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity

(2018) Yuting Fan et al.   FOOD CHEMISTRY

Enhanced stability of an emulsion enriched in unsaturated fatty acids by dual natural antioxidants fortified in both the aqueous and oil phases

(2018) Xinyi Wang et al.   FOOD HYDROCOLLOIDS

Zein-derived peptides as nanocarriers to increase the water solubility and stability of lutein

(2018) Yan Jiao et al.   Food & Function

Fabrication of Resveratrol-Loaded Whey Protein–Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions

(2018) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

(2017) Qiaomei Zhu et al.   FOOD CHEMISTRY

Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion

(2016) Jiang Yi et al.   FOOD CHEMISTRY

Maillard conjugation of lactulose with potentially bioactive peptides

(2016) Majid Nooshkam et al.   FOOD CHEMISTRY

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

(2016) Cansu Ekin Gumus et al.   FOOD HYDROCOLLOIDS

BSA-dextran emulsion for protection and oral delivery of curcumin

(2016) Chaonan Wang et al.   FOOD HYDROCOLLOIDS

Formulation, characteristics and antiatherogenic bioactivities of CD36-targeted epigallocatechin gallate (EGCG)-loaded nanoparticles

(2016) Jia Zhang et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Lutein Modulates Growth and Survival Genes in Prostate Cancer Cells

(2015) Mohamed M. Rafi et al.   JOURNAL OF MEDICINAL FOOD

Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method

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

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

(2013) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Thermal aggregation properties of whey protein glycated with various saccharides

(2012) Gang Liu et al.   FOOD HYDROCOLLOIDS

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

(2012) Yuwei Liu et al.   Innovative Food Science & Emerging Technologies

Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture

(2011) Yufeng Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

(2011) Ramón Aparicio-Ruiz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages

(2011) Gilad Markman et al.   Food & Function

Utilization of polysaccharide coatings to improve freeze–thaw and freeze–dry stability of protein-coated lipid droplets

(2007) Saehun Mun et al.   JOURNAL OF FOOD ENGINEERING