Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations

7,8-Dihydroxyflavone nano-liposomes decorated by crosslinked and glycosylated lactoferrin: storage stability, antioxidant activity, in vitro release, gastrointestinal digestion and transport in Caco-2 cell monolayers

(2020) Yufeng Chen et al.   Journal of Functional Foods

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

(2020) Rui Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and film-forming mechanism of egg white/pullulan blend film

(2020) Ke Han et al.   FOOD CHEMISTRY

Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin

(2020) Qing Guo et al.   FOOD HYDROCOLLOIDS

Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee

(2020) Shuo Wang et al.   FOOD CHEMISTRY

Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study

(2020) Xue Zhao et al.   FOOD HYDROCOLLOIDS

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

(2019) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Layer-by-Layer Composite Nanoparticles Based on Zein and Hyaluronic Acid for Codelivery of Curcumin and Quercetagetin

(2019) Shuai Chen et al.   ACS Applied Materials & Interfaces

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

(2019) Md. Saifullah 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

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

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

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

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

Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes

(2019) Yue Zhao et al.   PROCESS BIOCHEMISTRY

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

(2019) Weiyi He et al.   Journal of Functional Foods

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

(2019) Peishan Li et al.   FOOD HYDROCOLLOIDS

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Growth phenomena in biopolymer complexes composed of heated WPI and pectin

(2018) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Influence of high-intensity ultrasound on foaming and structural properties of egg white

(2018) Long Sheng et al.   FOOD RESEARCH INTERNATIONAL

A study of storage impact on ovalbumin structure of chicken egg

(2018) Long Sheng et al.   JOURNAL OF FOOD ENGINEERING

Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin–carboxymethylcellulose nanocomplexes and nanoparticles

(2018) Wenfei Xiong et al.   Food & Function

Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro

(2018) Jiao Ge et al.   FOOD RESEARCH INTERNATIONAL

Green Fabrication of Ovalbumin Nanoparticles as Natural Polyphenol Carriers for Ulcerative Colitis Therapy

(2018) Shuangquan Gou et al.   ACS Sustainable Chemistry & Engineering

Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity

(2018) Jin Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein-polysaccharide associative phase separation applied to obtain a linoleic acid dried ingredient

(2017) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

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

(2017) Cuixia Sun et al.   FOOD HYDROCOLLOIDS

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

(2017) Julia Katharina Keppler et al.   FOOD HYDROCOLLOIDS

Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification

(2016) Julie Nilsen-Nygaard et al.   FOOD HYDROCOLLOIDS

Chitosan/pectin polyelectrolyte complex as a pH indicator

(2015) Vinicius Borges V. Maciel et al.   CARBOHYDRATE POLYMERS

Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs

(2015) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

(2015) Izlia J. Arroyo-Maya et al.   FOOD RESEARCH INTERNATIONAL

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

(2015) Paz Robert et al.   MOLECULES

Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

(2014) Yaping An et al.   FOOD HYDROCOLLOIDS

Stability and absorption of anthocyanins from blueberries subjected to a simulated digestion process

(2014) Yixiang Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

(2013) Cheryl Chung et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

(2013) Xiaopeng Geng et al.   FOOD HYDROCOLLOIDS

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

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

(2010) Irene Peinado et al.   LANGMUIR

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

(2009) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes

(2009) Rangrong Yoksan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL