Complex coacervation of carboxymethyl konjac glucomannan and ovalbumin and coacervate characterization

Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

(2020) Zhenshun Li et al.   Scientific Reports

Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervate

(2020) Mohammad Ghobadi et al.   POLYMER TESTING

A novel glucomannan incorporated functionalized carbon nanotube films: Synthesis, characterization and antimicrobial activity

(2020) Lin Wang et al.   CARBOHYDRATE POLYMERS

Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery

(2019) Lu-Hui Wang et al.   FOOD HYDROCOLLOIDS

Effect of acidolysis and oxidation on structure and properties of konjac glucomannan

(2019) Tang Hongbo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

(2018) Fuge Niu et al.   FOOD CHEMISTRY

Complex coacervation: Encapsulation and controlled release of active agents in food systems

(2018) Noushin Eghbal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions and emulsifying properties of ovalbumin with tannic acid

(2018) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complex coacervation of carboxymethyl konjac glucomannan and chitosan and coacervate characterization

(2018) Jun-Xia Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties and cellular protection against oxidation of degraded Konjac glucomannan prepared by γ-irradiation

(2017) Wenjie Jian et al.   FOOD CHEMISTRY

Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide

(2017) Wenfei Xiong et al.   FOOD HYDROCOLLOIDS

QCM-D study of nanoparticle interactions

(2016) Qian Chen et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

(2016) Anges Teo et al.   FOOD HYDROCOLLOIDS

Preparation and sustainable release of modified konjac glucomannan/chitosan nanospheres

(2016) Congjiao Shi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care

(2016) Sudhanshu S. Behera et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Carboxymethyl modification of konjac glucomannan affects water binding properties

(2015) Man Xiao et al.   CARBOHYDRATE POLYMERS

Konjac glucomannan, a promising polysaccharide for OCDDS

(2014) Cui Zhang et al.   CARBOHYDRATE POLYMERS

Interaction and enrichment of protein on cationic polysaccharide surfaces

(2014) Tamilselvan Mohan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films

(2013) Le Wang et al.   CARBOHYDRATE POLYMERS

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A multitechnique study of preferential protein adsorption on hydrophobic and hydrophilic plasma-modified polymer surfaces

(2008) Grazia M.L. Messina et al.   COLLOIDS AND SURFACES B-BIOINTERFACES