Polysaccharide-protein complexes as encapsulation materials: A review
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Polysaccharide-protein complexes as encapsulation materials: A review
Authors
Keywords
Biopolymer, Polysaccharide, Protein, Encapsulation, Electrostatic interactions
Journal
ADVANCES IN COLLOID AND INTERFACE SCIENCE
Volume -, Issue -, Pages 102398
Publisher
Elsevier BV
Online
2021-03-03
DOI
10.1016/j.cis.2021.102398
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface
- (2019) Ping Shao et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model
- (2018) Yan Guo et al. CARBOHYDRATE POLYMERS
- Colloid properties of hydrophobic modified alginate: Surface tension, ζ-potential, viscosity and emulsification
- (2018) Zongmei Wu et al. CARBOHYDRATE POLYMERS
- Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency
- (2018) Patricia Cazón et al. CARBOHYDRATE POLYMERS
- Microencapsulation of gallic acid through the complex of whey protein concentrate-pectic polysaccharide extracted from Ulmus davidiana
- (2018) Yu-Ra Choi et al. FOOD HYDROCOLLOIDS
- Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
- (2018) Rezvan Shaddel et al. FOOD HYDROCOLLOIDS
- Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability
- (2018) Juan C. Cuevas-Bernardino et al. FOOD HYDROCOLLOIDS
- Nanoencapsulation of d -limonene within nanocarriers produced by pectin-whey protein complexes
- (2018) Sanaz Ghasemi et al. FOOD HYDROCOLLOIDS
- Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) by complex coacervation using gelatin and different polysaccharides
- (2018) Volnei Brito de Souza et al. FOOD HYDROCOLLOIDS
- pH and ionic strength induced complex coacervation of Pectin and Gelatin A
- (2018) Nidhi Joshi et al. FOOD HYDROCOLLOIDS
- Complexation of trans - and cis -resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin
- (2018) Hao Cheng et al. FOOD HYDROCOLLOIDS
- Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films
- (2018) Bahareh Shabanpour et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- New starch ester/gelatin based films: Developed and physicochemical characterization
- (2018) Chengmei Shi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio
- (2018) Clitor J.F. Souza et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Complex coacervation: Encapsulation and controlled release of active agents in food systems
- (2018) Noushin Eghbal et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A review of recent progress in drug and protein encapsulation: Approaches, applications and challenges
- (2018) Chen Ye et al. Materials Science & Engineering C-Materials for Biological Applications
- Zeta potential determination with a microchannel fabricated in solidified solvents
- (2018) Arinori Inagawa et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems
- (2018) Pouria Gharehbeglou et al. JOURNAL OF FOOD ENGINEERING
- Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
- (2018) Ali Sedaghat Doost et al. FOOD HYDROCOLLOIDS
- Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies
- (2018) Zahra Allahdad et al. FOOD CHEMISTRY
- Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products
- (2018) Agustín González et al. FOOD HYDROCOLLOIDS
- Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying
- (2018) Loleny Tavares et al. FOOD HYDROCOLLOIDS
- Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds
- (2018) Kátia Regina Kuhn et al. JOURNAL OF FOOD ENGINEERING
- Encapsulation and delivery of food ingredients using starch based systems
- (2017) Fan Zhu FOOD CHEMISTRY
- Fabrication methods of biopolymeric microgels and microgel-based hydrogels
- (2017) Toktam Farjami et al. FOOD HYDROCOLLOIDS
- Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract
- (2017) Mariel Calderón-Oliver et al. FOOD HYDROCOLLOIDS
- Polysaccharide-based films and coatings for food packaging: A review
- (2017) Patricia Cazón et al. FOOD HYDROCOLLOIDS
- Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities
- (2017) Xulin Huang et al. FOOD HYDROCOLLOIDS
- Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
- (2017) Masoomeh Raei et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Mechanical microencapsulation: The best technique in taste masking for the manufacturing scale - Effect of polymer encapsulation on drug targeting
- (2017) Basheer Al-kasmi et al. JOURNAL OF CONTROLLED RELEASE
- Preparation of safflower oil microcapsules with gelatin and a novel exopolysaccharide as wall matrix
- (2017) Shuhong Ye et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Spray-dried microencapsulation of orange essential oil using modified rice starch as wall material
- (2017) M. Márquez-Gómez et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Functional colloids from proteins and polysaccharides for food applications
- (2017) Wahyu Wijaya et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
- (2017) Kaiser Mahmood et al. Food Bioscience
- Encapsulation as a tool for bioprocessing of functional foods
- (2017) Disney Ribeiro Dias et al. Current Opinion in Food Science
- Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films
- (2017) A.A. AL-Hassan et al. Food Packaging and Shelf Life
- Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates
- (2016) Ebenezer A. Ifeduba et al. FOOD CHEMISTRY
- Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system
- (2016) Lihe Yeo et al. FOOD CHEMISTRY
- Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex
- (2016) J. Gomez-Estaca et al. FOOD HYDROCOLLOIDS
- Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release
- (2016) Zipei Zhang et al. FOOD HYDROCOLLOIDS
- Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review
- (2016) Talita A. Comunian et al. FOOD HYDROCOLLOIDS
- Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles
- (2016) Xiaoxia Huang et al. FOOD RESEARCH INTERNATIONAL
- Application of chitosan and chitosan derivatives as biomaterials
- (2016) Changyong Choi et al. JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
- Designing Whey Protein–Polysaccharide Particles for Colloidal Stability
- (2016) Ty Wagoner et al. Annual Review of Food Science and Technology
- Encapsulation of phenolic compounds present in plants using protein matrices
- (2016) Zhanghu Jia et al. Food Bioscience
- An overview of encapsulation of active compounds used in food products by drying technology
- (2016) Sohini Ray et al. Food Bioscience
- Hydrogen bonding enhances the electrostatic complex coacervation between κ -carrageenan and gelatin
- (2015) Lu Wang et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
- (2015) Bi-cheng Wu et al. FOOD HYDROCOLLOIDS
- Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization
- (2015) Gabriel Davidov-Pardo et al. FOOD HYDROCOLLOIDS
- Gelatin structure and composition linked to hard capsule dissolution: A review
- (2015) Anne Duconseille et al. FOOD HYDROCOLLOIDS
- Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds
- (2015) Seyed Mohammad Hashem Hosseini et al. FOOD HYDROCOLLOIDS
- Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
- (2015) Ana Belščak-Cvitanović et al. FOOD HYDROCOLLOIDS
- Alginate/sodium caseinate aqueous-core capsules: A pH-responsive matrix
- (2015) Ghazi Ben Messaoud et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)
- (2015) Roberto Castro-Muñoz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes
- (2015) Farayde Matta Fakhouri et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Potential use of plant proteins in the microencapsulation of lipophilic materials in foods
- (2015) A. Can Karaca et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Freeze-Drying for Microencapsulation of Turmeric Oleoresin Using Modified Starch and Gelatin
- (2014) Cassia Roberta Malacrida et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Comparative study of processing methods for starch/gelatin films
- (2013) Farayde M. Fakhouri et al. CARBOHYDRATE POLYMERS
- Encapsulation altered starch digestion: Toward developing starch-based delivery systems
- (2013) Srinivas Janaswamy CARBOHYDRATE POLYMERS
- Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure
- (2013) Yoon-Je Chang et al. CARBOHYDRATE POLYMERS
- Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production
- (2013) M. van der Spiegel et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness
- (2013) Glaucia A. Rocha-Selmi et al. FOOD CHEMISTRY
- Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation
- (2013) Yi Lv et al. FOOD HYDROCOLLOIDS
- Microencapsulation of linseed oil by spray drying for functional food application
- (2013) Gabriela Gallardo et al. FOOD RESEARCH INTERNATIONAL
- Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release
- (2013) Talita A. Comunian et al. FOOD RESEARCH INTERNATIONAL
- Microencapsulation of capsanthin by soybean protein isolate-chitosan coacervation and microcapsule stability evaluation
- (2013) Jun-Xia Xiao et al. JOURNAL OF APPLIED POLYMER SCIENCE
- Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
- (2013) Glaucia A. Rocha-Selmi et al. JOURNAL OF FOOD ENGINEERING
- Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation
- (2013) Glaucia A. Rocha-Selmi et al. Journal of Chemistry
- Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch
- (2012) Jordana Corralo Spada et al. CARBOHYDRATE POLYMERS
- Modified Polysaccharides as Versatile Materials in Controlled Delivery of Antidegenerative Agents
- (2012) Anna Karewicz et al. CURRENT PHARMACEUTICAL DESIGN
- Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets
- (2012) Hassan Firoozmand et al. FOOD HYDROCOLLOIDS
- Hydrogel microspheres for encapsulation of lipophilic components: Optimization of fabrication & performance
- (2012) Alison Matalanis et al. FOOD HYDROCOLLOIDS
- V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
- (2012) Wokadala Cuthbert Obiro et al. FOOD REVIEWS INTERNATIONAL
- Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry
- (2012) Yue Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices
- (2012) Dulce Anahi Rodea-González et al. JOURNAL OF FOOD ENGINEERING
- Edible films made from blends of manioc starch and gelatin – Influence of different types of plasticizer and different levels of macromolecules on their properties
- (2012) Farayde Matta Fakhoury et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Recent applications of starch derivatives in nanodrug delivery
- (2011) Asha Rodrigues et al. CARBOHYDRATE POLYMERS
- Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study
- (2011) Yangchao Luo et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Complex coacervation of pea protein isolate and alginate polysaccharides
- (2011) K.J. Klemmer et al. FOOD CHEMISTRY
- Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin
- (2011) K.N.P. Humblet-Hua et al. FOOD HYDROCOLLOIDS
- Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers
- (2011) A.A. Al-Hassan et al. FOOD HYDROCOLLOIDS
- Complex coacervation in pea protein isolate–chitosan mixtures
- (2011) Catherine Elmer et al. FOOD RESEARCH INTERNATIONAL
- Microencapsulation of β-carotene using native pinhão starch, modified pinhão starch and gelatin by freeze-drying
- (2011) Jordana Corralo Spada et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
- (2010) Owen G. Jones et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Amylose-inclusion complexes: Formation, identity and physico-chemical properties
- (2010) J.A. Putseys et al. JOURNAL OF CEREAL SCIENCE
- Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides
- (2010) Irene Peinado et al. LANGMUIR
- Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles
- (2009) Owen Jones et al. FOOD HYDROCOLLOIDS
- Nano-particle encapsulation of fish oil by spray drying
- (2007) Seid Mahdi Jafari et al. FOOD RESEARCH INTERNATIONAL
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk 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