Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing

(2020) Enbo Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

(2020) Ran Meng et al.   FOOD HYDROCOLLOIDS

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study

(2020) Xiao-Min Li et al.   FOOD CHEMISTRY

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

(2019) Yi Pan et al.   FOOD CHEMISTRY

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

(2019) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

(2019) Xiao-Min Li et al.   FOOD CHEMISTRY

Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

(2019) Xiao-Min Li et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation

(2019) Yi Pan et al.   FOOD CHEMISTRY

Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion

(2019) Yang Wei et al.   FOOD HYDROCOLLOIDS

Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin

(2019) Xingfei Li et al.   FOOD HYDROCOLLOIDS

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

(2019) Yi Pan et al.   FOOD HYDROCOLLOIDS

Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders

(2019) Yi Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

(2018) Weihao Wu et al.   FOOD HYDROCOLLOIDS

Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound

(2018) Jinli Xue et al.   FOOD HYDROCOLLOIDS

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin

(2018) Binghua Sun et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol

(2018) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β -carotene by anti-solvent precipitation method

(2018) Mei Wang et al.   FOOD HYDROCOLLOIDS

Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin

(2018) Shuai Chen et al.   CARBOHYDRATE POLYMERS

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

(2018) Hao Li et al.   FOOD HYDROCOLLOIDS

Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property

(2018) Shuai Chen et al.   FOOD CHEMISTRY

Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin

(2018) Cuihua Chang et al.   FOOD CHEMISTRY

Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

(2018) Hujun Xie et al.   FOOD HYDROCOLLOIDS

Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability

(2018) Lingtuo Zhang et al.   FOOD HYDROCOLLOIDS

Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles

(2018) Mingyu Ji et al.   FOOD HYDROCOLLOIDS

Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems

(2017) Jin Liang et al.   FOOD CHEMISTRY

Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH

(2017) Cuixia Sun et al.   FOOD HYDROCOLLOIDS

Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin

(2017) Chao Chang et al.   FOOD HYDROCOLLOIDS

Carboxymethyl-β-cyclodextrin grafted chitosan nanoparticles as oral delivery carrier of protein drugs

(2017) Mingming Song et al.   REACTIVE & FUNCTIONAL POLYMERS

Preparation and characterization of a novel conformed bipolymer paclitaxel-nanoparticle using tea polysaccharides and zein

(2016) Shuqin Li et al.   CARBOHYDRATE POLYMERS

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin

(2015) Jie Xiao et al.   FOOD HYDROCOLLOIDS

Nanonization of curcumin by antisolvent precipitation: Process development, characterization, freeze drying and stability performance

(2014) Deepak Yadav et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

(2013) Camila Sampaio Mangolim et al.   FOOD CHEMISTRY

Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

(2013) Yanwei Chai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of glycol chitosan-carboxymethyl β-cyclodextrins as anticancer drugs carrier

(2012) Haina Tan et al.   CARBOHYDRATE POLYMERS

Stability enhancement of shellac by formation of composite film: Effect of gelatin and plasticizers

(2012) Sitthiphong Soradech et al.   JOURNAL OF FOOD ENGINEERING

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

Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment

(2010) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Synthesis and characterisation of zein–curcumin colloidal particles

(2010) Ashok Patel et al.   Soft Matter

Synthesis and properties of carboxymethyl kudzu root starch

(2009) Lu-Feng Wang et al.   CARBOHYDRATE POLYMERS

Carboxymethyl Chinese yam starch: synthesis, characterization, and influence of reaction parameters

(2009) Wang Yanli et al.   CARBOHYDRATE RESEARCH

Interactions between milk whey protein and polysaccharide in solution

(2009) Adrián A. Perez et al.   FOOD CHEMISTRY