Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

(2020) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene Nano-emulsions during in vitro gastro-intestinal digestion

(2019) Ling Chen et al.   FOOD HYDROCOLLOIDS

Can lycopene be considered an effective protection against cardiovascular disease?

(2018) J. Costa-Rodrigues et al.   FOOD CHEMISTRY

Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol

(2018) Wenwen Feng et al.   FOOD RESEARCH INTERNATIONAL

Properties of microparticles from a whey protein isolate/alginate emulsion gel

(2018) Alicia M Leon et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics

(2018) Melina Erben et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation

(2017) José A. Piornos et al.   FOOD HYDROCOLLOIDS

Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels

(2017) Qing Guo et al.   FOOD HYDROCOLLOIDS

Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization

(2017) Y.N. Shariffa et al.   FOOD RESEARCH INTERNATIONAL

Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads

(2017) Tatiana R. Aguirre Calvo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

(2017) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hydrogen bonds of sodium alginate/Antarctic krill protein composite material

(2016) Lijun Yang et al.   CARBOHYDRATE POLYMERS

Development of alginate microspheres containing thyme essential oil using ionic gelation

(2016) Sergio Benavides et al.   FOOD CHEMISTRY

Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca 2+ mediated gelation

(2016) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

(2016) Huma Bokkhim et al.   FOOD HYDROCOLLOIDS

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

(2015) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Characterization of sodium alginate/d-limonene emulsions and respective calcium alginate/d-limonene beads produced by electrostatic extrusion

(2015) Steva Lević et al.   FOOD HYDROCOLLOIDS

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

(2015) Micaela Albarracín et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of Chitosan Addition on In Vitro Digestibility of Protein-Coated Lipid Droplets

(2014) Fuguo Liu et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate

(2013) Silvana A. Fioramonti et al.   FOOD HYDROCOLLOIDS

Lycopene; chemistry, biosynthesis, metabolism and degradation under various abiotic parameters

(2013) Soma Srivastava et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of different antioxidants on lycopene degradation in oil-in-water emulsions

(2011) Ricard Bou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Alginate: Properties and biomedical applications

(2011) Kuen Yong Lee et al.   PROGRESS IN POLYMER SCIENCE

Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads

(2010) Yan Li et al.   FOOD HYDROCOLLOIDS

Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

(2009) Thomas Moschakis et al.   FOOD HYDROCOLLOIDS

Investigation of alginate beads for gastro-intestinal functionality, Part 1: In vitro characterisation

(2008) Phillippa Rayment et al.   FOOD HYDROCOLLOIDS

Interactions between bovine serum albumin and alginate: An evaluation of alginate as protein carrier

(2008) Yinyan Zhao et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of heating and exposure to light on the stability of lycopene in tomato purée

(2007) John Shi et al.   FOOD CONTROL

The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

(2007) Donghong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY