Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

(2019) Haotian Liu et al.   FOOD HYDROCOLLOIDS

Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin

(2019) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG

(2019) Xiaojia Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and functions of oleosomes (oil bodies)

(2019) Constantinos V. Nikiforidis   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization

(2019) Jicheng Xu et al.   Food Bioscience

Surface activity and safety of deamidated zein peptides

(2018) Lijuan Zhou et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

(2018) Ahmed A. Abd El-Maksoud et al.   FOOD CHEMISTRY

Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions

(2018) Xiaonan Sui et al.   FOOD CHEMISTRY

High internal phase emulsions stabilized by starch nanocrystals

(2018) Tao Yang et al.   FOOD HYDROCOLLOIDS

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

Effect of dynamic high pressure microfluidization on structure and stability of pluronic F127 modified liposomes

(2018) Ziling Li et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling

(2018) Weilin Liu et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

(2018) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid

(2018) Yichun Chen et al.   PROCESS BIOCHEMISTRY

Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH

(2017) Baokun Qi et al.   FOOD RESEARCH INTERNATIONAL

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

(2017) Seda Yildirim-Elikoglu et al.   FOOD REVIEWS INTERNATIONAL

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Artificial oil body as a potential oral administration system in zebrafish

(2016) Chung-Jen Chiang et al.   Journal of the Taiwan Institute of Chemical Engineers

Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic

(2016) Rujira Sukhotu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

(2015) Constantinos V. Nikiforidis et al.   FOOD HYDROCOLLOIDS

Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

(2015) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Preparation, characterization and application of a novel biodegradable macromolecule: Carboxymethyl zein

(2015) Huayue Yin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Superparamagnetic Iron Oxide Nanoparticle Micelles Stabilized by Recombinant Oleosin for Targeted Magnetic Resonance Imaging

(2014) Kevin B. Vargo et al.   Small

Improved Physical and in Vitro Digestion Stability of a Polyelectrolyte Delivery System Based on Layer-by-Layer Self-Assembly Alginate–Chitosan-Coated Nanoliposomes

(2013) Weilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of Fish Oil-in-Water Emulsions with Oleosin Extracted from Canola Meal

(2013) Chakra Wijesundera et al.   JOURNAL OF FOOD SCIENCE

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

(2012) Rohan V. Tikekar et al.   FOOD RESEARCH INTERNATIONAL

Spectroscopic and isothermal titration calorimetry studies of binding interaction of ferulic acid with bovine serum albumin

(2012) Himanshu Ojha et al.   THERMOCHIMICA ACTA

Caleosin-assembled oil bodies as a potential delivery nanocarrier

(2011) Chung-Jen Chiang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium

(2010) Magali Deleu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effects of bacteriostatic emulsifiers on stability of milk-based emulsions

(2009) Kentaro Matsumiya et al.   JOURNAL OF FOOD ENGINEERING