Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

(2020) Kun Yang et al.   FOOD CHEMISTRY

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Oil-in-water emulsion development for the encapsulation and sustained release of xanthone

(2019) Nelida Yanina Martinez et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Preparation and characterization of κ-carrageenan hydrogel for controlled release of copper and manganese micronutrients

(2019) Gulen Oytun Akalin et al.   POLYMER BULLETIN

Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking

(2019) Lester C. Geonzon et al.   FOOD HYDROCOLLOIDS

The effects of amino acids on the gel properties of potassium iota carrageenan

(2019) Yingying Dong et al.   FOOD HYDROCOLLOIDS

Effects of selected phosphate salts on gelling properties and water state of whole egg gel

(2018) Junhua Li et al.   FOOD HYDROCOLLOIDS

Fabrication and statistical optimization of starch-κ-carrageenan cross-linked hydrogel composite for extended release pellets of zaltoprofen

(2018) Raju Onkar Sonawane et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Carrageenan: a review

(2018) J. Necas et al.   VETERINARNI MEDICINA

Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion

(2018) Like Mao et al.   FOOD CHEMISTRY

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

(2018) Huina Zheng et al.   FOOD CHEMISTRY

Effect of egg yolk on the textural, rheology and structural properties of egg gels

(2018) Mengqi Zhang et al.   JOURNAL OF FOOD ENGINEERING

Gelation of soybean protein and polysaccharides delays digestion

(2017) Bing Hu et al.   FOOD CHEMISTRY

Gelatin–κ-carrageenan polyelectrolyte complex hydrogel compositions for the design and development of extended-release pellets

(2017) Raju Onkar Sonawane et al.   International Journal of Polymeric Materials and Polymeric Biomaterials

Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths

(2017) María D. Torres et al.   Journal of the Taiwan Institute of Chemical Engineers

Gelatin–κ-carrageenan polyelectrolyte complex hydrogel compositions for the design and development of extended-release pellets

(2017) Raju Onkar Sonawane et al.   International Journal of Polymeric Materials and Polymeric Biomaterials

Rheology and microstructure of heat-induced fluid gels from Antarctic krill ( Euphausia superba ) protein: Effect of pH

(2016) Yanchao Wang et al.   FOOD HYDROCOLLOIDS

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

(2015) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

(2015) Xue-qin Gao et al.   Food and Bioprocess Technology

Microencapsulation of xylitol by double emulsion followed by complex coacervation

(2015) Milla G. Santos et al.   FOOD CHEMISTRY

Improved water resistance in undecylenic acid (UA)-modified soy protein isolate (SPI)-based adhesives

(2015) Haijing Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR

(2015) Jia Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels

(2015) Murekatete Nicole et al.   JOURNAL OF TEXTURE STUDIES

Solid lipid nanoparticles (SLNs): delivery vehicles for food bioactives

(2015) N. P. Aditya et al.   RSC Advances

The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH

(2013) Kun Yang et al.   CARBOHYDRATE POLYMERS

Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates

(2013) L. Hernández-Rodríguez et al.   FOOD HYDROCOLLOIDS

Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties

(2013) Vandita Singh et al.   INDUSTRIAL CROPS AND PRODUCTS

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels

(2011) Mao Yang et al.   FOOD RESEARCH INTERNATIONAL

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range

(2008) Rong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties of κ-carrageenan and soybean glycinin mixed gels

(2007) Jian-Hua Zhu et al.   FOOD RESEARCH INTERNATIONAL

Preparation and characterization of calcium pectinate gel beads entrapping catechin-loaded liposomes

(2007) Ji-Soo Lee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES