pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery

Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles

(2020) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

(2020) Junguang Li et al.   FOOD CHEMISTRY

Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery

(2019) Zhigao Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Applications of Soy Protein Hydrolysates in the Emerging Functional Foods: A Review

(2019) Tolulope Joshua Ashaolu   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhanced Chemical Stability, Intestinal Absorption, and Intracellular Antioxidant Activity of Cyanidin-3-O-glucoside by Composite Nanogel Encapsulation

(2019) Jin Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin

(2018) Huan Xiang et al.   FOOD CHEMISTRY

Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability

(2018) Yuanhong Zhang et al.   FOOD HYDROCOLLOIDS

Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes

(2018) Yuanhong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein

(2018) Longtao Zhang et al.   JOURNAL OF CEREAL SCIENCE

Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method

(2018) Shengfeng Peng et al.   Food & Function

Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

(2018) Weijun Chen et al.   FOOD CHEMISTRY

Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles

(2017) Cuixia Sun et al.   FOOD CHEMISTRY

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

(2017) Gulcin Yildiz et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value

(2017) Yuanhong Zhang et al.   Food & Function

Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process

(2017) Ce Cheng et al.   RSC Advances

Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

(2016) Zhi-Li Wan et al.   FOOD HYDROCOLLOIDS

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

(2016) H. Lee et al.   FOOD HYDROCOLLOIDS

Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

(2016) Kang Pan et al.   FOOD HYDROCOLLOIDS

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity

(2014) Kang Pan et al.   Soft Matter

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins

(2011) Jiang Jiang et al.   FOOD CHEMISTRY

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

(2010) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synthesis and characterisation of zein–curcumin colloidal particles

(2010) Ashok Patel et al.   Soft Matter

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE