Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

Novel Drug Delivery Systems for Loading of Natural Plant Extracts and Their Biomedical Applications

(2020) Heshu Sulaiman Rahman et al.   International Journal of Nanomedicine

Morphology and microstructural analysis of bioactive-loaded micro/nanocarriers via microscopy techniques; CLSM/SEM/TEM/AFM

(2020) Seid Reza Falsafi et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Core-shell pea protein-carboxymethylated corn fiber gum composite nanoparticles as delivery vehicles for curcumin

(2020) Yue Wei et al.   CARBOHYDRATE POLYMERS

Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein

(2020) Iman Katouzian et al.   FOOD HYDROCOLLOIDS

Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Lycopene in human health

(2020) Mélanie Caseiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

(2019) Katherine Z. Sanidad et al.   Annual Review of Food Science and Technology

Nanoencapsulation of Bioactive Compounds: Challenges and Perspectives

(2019) Maiara Taís Bazana et al.   Current Opinion in Food Science

Health benefits of resveratrol: Evidence from clinical studies

(2019) Akhand Pratap Singh et al.   MEDICINAL RESEARCH REVIEWS

Visualizing Protein Folding and Unfolding

(2019) Jennifer Ferina et al.   JOURNAL OF MOLECULAR BIOLOGY

Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles

(2019) Yang Wei et al.   FOOD HYDROCOLLOIDS

Spectroscopic study of conformation changes of bovine serum albumin in aqueous environment

(2019) Chune Guo et al.   CHINESE CHEMICAL LETTERS

Review of polysaccharide particle-based functional drug delivery

(2019) Thomas G. Barclay et al.   CARBOHYDRATE POLYMERS

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

(2019) Małgorzata Starowicz et al.   FOOD REVIEWS INTERNATIONAL

Effects of Quercetin-Loaded Nanoparticles on MCF-7 Human Breast Cancer Cells

(2019) Niazvand et al.   Medicina-Lithuania

The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals

(2019) LJ Deleu et al.   Current Opinion in Food Science

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models

(2019) Cheng Bao et al.   FOOD RESEARCH INTERNATIONAL

Metabolomic Coverage of Chemical-Group-Submetabolome Analysis: Group Classification and Four-Channel Chemical Isotope Labeling LC-MS

(2019) Shuang Zhao et al.   ANALYTICAL CHEMISTRY

Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion

(2019) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates

(2019) Benjamin M. Steiner et al.   JOURNAL OF FOOD SCIENCE

Fabrication and Characterization of Lutein-Loaded Nanoparticles Based on Zein and Sophorolipid: Enhancement of Water Solubility, Stability, and Bioaccessibility

(2019) Yongkai Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional and structural properties of spirulina phycocyanin modified by ultra-high-pressure composite glycation

(2019) Jia-Xin Zheng et al.   FOOD CHEMISTRY

Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility

(2019) Hao Cheng et al.   JOURNAL OF FOOD ENGINEERING

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract

(2019) Cheng Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nanoscale Delivery System for Nutraceuticals: Preparation, Application, Characterization, Safety, and Future Trends

(2019) Jiawei Chen et al.   Food Engineering Reviews

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of water-soluble phytosterol ester nanodispersion by emulsification-evaporation combined ultrasonic method

(2019) Simin Feng et al.   JOURNAL OF FOOD ENGINEERING

Genipin-stabilized caseinate-chitosan nanoparticles for enhanced stability and anti-cancer activity of curcumin

(2018) Muhamad Alif Razi et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Can dynamic in vitro digestion systems mimic the physiological reality?

(2018) D. Dupont et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers

(2018) Elham Assadpour et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity

(2018) Yuting Fan et al.   FOOD CHEMISTRY

Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

(2018) Wenjuan Qu et al.   FOOD HYDROCOLLOIDS

Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions

(2018) Kangfei Yao et al.   FOOD HYDROCOLLOIDS

Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of d -limonene within nanocarriers produced by pectin-whey protein complexes

(2018) Sanaz Ghasemi et al.   FOOD HYDROCOLLOIDS

Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

(2018) Safoura Pirestani et al.   FOOD HYDROCOLLOIDS

Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of casein-dextran nanoparticles prepared by controlled dry and wet heating

(2018) Jun Meng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Formation and Characterization of Caseinate–Chitosan Nanocomplexes for Encapsulation of Curcumin

(2018) Muhamad Alif Razi et al.   JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein–maltodextrin conjugates

(2018) K. S. Sonu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes

(2018) Sumudu N. Warnakulasuriya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment

(2018) Wenjie Jian et al.   MOLECULES

Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation

(2018) Raquel F.S. Gonçalves et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2018) Wenfei Xiong et al.   Food & Function

Top-down fabrication of shape-controlled, monodisperse nanoparticles for biomedical applications

(2018) Xinxin Fu et al.   ADVANCED DRUG DELIVERY REVIEWS

Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin

(2018) Shuai Chen et al.   CARBOHYDRATE POLYMERS

Biological macromolecule delivery system fabricated using zein and gum arabic to control the release rate of encapsulated tocopherol during in vitro digestion

(2018) Juan Li et al.   FOOD RESEARCH INTERNATIONAL

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

Nanoencapsulation of the flavonoid dihydromyricetin protects against the genotoxicity and cytotoxicity induced by cationic nanocapsules

(2018) Ana Julia F. Dalcin et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Protein glycosylation: a promising way to modify the functional properties and extend the application in food system

(2018) Qing Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

(2018) Weijun Chen et al.   FOOD HYDROCOLLOIDS

Complex coacervation: Principles, mechanisms and applications in microencapsulation

(2018) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties

(2018) Aida Saatchi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

(2018) Ali Sedaghat Doost et al.   FOOD HYDROCOLLOIDS

Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems

(2018) Anil Kumar Anal et al.   FOOD HYDROCOLLOIDS

Effects of frequency ultrasound on the properties of zein-chitosan complex coacervation for resveratrol encapsulation

(2018) Xiaofeng Ren et al.   FOOD CHEMISTRY

Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

(2018) Hujun Xie et al.   FOOD HYDROCOLLOIDS

Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability

(2018) Lingtuo Zhang et al.   FOOD HYDROCOLLOIDS

Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets

(2017) Afshin Faridi Esfanjani et al.   FOOD CHEMISTRY

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

(2017) Yuting Fan et al.   FOOD HYDROCOLLOIDS

Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities

(2017) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Mixed biopolymer nanocomplexes conferred physicochemical stability and sustained release behavior to introduced curcumin

(2017) Seyedeh Fatemeh Mirpoor et al.   FOOD HYDROCOLLOIDS

Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation

(2017) Sareh Boostani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Application of whey protein-pectin nano-complex carriers for loading of lactoferrin

(2017) Masoomeh Raei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules

(2017) Elham Assadpour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Binding, stability, and antioxidant activity of curcumin with self-assembled casein–dextran conjugate micelles

(2017) Yue Wu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Protein-based nanoparticles: From preparation to encapsulation of active molecules

(2017) Mohamad Tarhini et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Nanosizing techniques for improving bioavailability of drugs

(2017) Raida Al-Kassas et al.   JOURNAL OF CONTROLLED RELEASE

Initial assessment of the nutritional quality of the space food system over three years of ambient storage

(2017) Maya Cooper et al.   NPJ Microgravity

Polysaccharide-based nanoparticles for theranostic nanomedicine

(2016) M. Swierczewska et al.   ADVANCED DRUG DELIVERY REVIEWS

Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds

(2016) Afshin Faridi Esfanjani et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of sugars on the gelation kinetics and texture of duck feet gelatin

(2016) Yau-Hoong Kuan et al.   FOOD HYDROCOLLOIDS

Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity

(2016) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   FOOD HYDROCOLLOIDS

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles

(2016) Xiaoxia Huang et al.   FOOD RESEARCH INTERNATIONAL

Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin

(2016) Seyed Mohammad Hashem Hosseini et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

(2016) Adeleh Mohammadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions

(2016) Elham Assadpour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A simple improved desolvation method for the rapid preparation of albumin nanoparticles

(2016) Ali Jahanban-Esfahlan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI–Dextran Conjugate and Chondroitin Sulfate

(2016) Qingyuan Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

(2016) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanotechnology for protein delivery: Overview and perspectives

(2016) Mikyung Yu et al.   JOURNAL OF CONTROLLED RELEASE

Curcumin bioavailability from oil in water nano-emulsions: In vitro and in vivo study on the dimensional, compositional and interactional dependence

(2016) Raffaele Vecchione et al.   JOURNAL OF CONTROLLED RELEASE

Nanotechnology in food science: Functionality, applicability, and safety assessment

(2016) Xiaojia He et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

(2016) Jin Feng et al.   Journal of Functional Foods

Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro

(2016) Rui Yang et al.   RSC Advances

Novel technologies for the encapsulation of bioactive food compounds

(2016) Liliana G Santiago et al.   Current Opinion in Food Science

Genotoxicity, acute and subchronic toxicity studies of nano liposomes of Orthosiphon stamineus ethanolic extract in Sprague Dawley rats

(2015) Armaghan Shafaei et al.   BMC Complementary and Alternative Medicine

Preparation and application of micro/nanoparticles based on natural polysaccharides

(2015) Jisheng Yang et al.   CARBOHYDRATE POLYMERS

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study

(2015) Adrián A. Perez et al.   FOOD CHEMISTRY

Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles

(2015) Kun Hu et al.   FOOD CHEMISTRY

Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality

(2015) Iris J. Joye et al.   FOOD HYDROCOLLOIDS

Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.)

(2015) Jun Liu et al.   FOOD HYDROCOLLOIDS

Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization

(2015) Gabriel Davidov-Pardo et al.   FOOD HYDROCOLLOIDS

Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

(2015) Seyed Mohammad Hashem Hosseini et al.   FOOD HYDROCOLLOIDS

Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcumin

(2015) Zhenshun Li et al.   FOOD RESEARCH INTERNATIONAL

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

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

Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

(2015) Mohammad Anvari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and Characterization of Stable Soy β-Conglycinin–Dextran Core–Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point

(2015) Ji-Lu Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stable Nanoparticles Prepared by Heating Electrostatic Complexes of Whey Protein Isolate–Dextran Conjugate and Chondroitin Sulfate

(2015) Qingyuan Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion

(2015) Elhamalsadat Shekarforoush et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Preparation, Characterization and In vitro Evaluation of Theophylline Nanoparticles Prepared with Dextran- Conjugated Soy Protein

(2015) B Jin et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application

(2014) Iris Julie Joye et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Novel aspects of encapsulation and delivery using polymersomes

(2014) Léa Messager et al.   CURRENT OPINION IN PHARMACOLOGY

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

(2014) María Julia Spotti et al.   FOOD HYDROCOLLOIDS

Characterization and Interfacial Behavior of Nanoparticles Prepared from Amphiphilic Hydrolysates of β-Conglycinin–Dextran Conjugates

(2014) Na-Na Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlled Release of β-Carotene in β-Lactoglobulin–Dextran-Conjugated Nanoparticles’ in Vitro Digestion and Transport with Caco-2 Monolayers

(2014) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanotechnology for increased micronutrient bioavailability

(2014) Iris J. Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Scientific basis of nanotechnology, implications for the food sector and future trends

(2014) M. Rossi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ovalbumin–gum arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration

(2013) Fuge Niu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Carboxymethyl chitosan–soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3

(2013) Zi Teng et al.   FOOD CHEMISTRY

Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin

(2013) Osvaldo E. Sponton et al.   FOOD CHEMISTRY

Dietary Bioactive Compounds and Their Health Implications

(2013) Rui Hai Liu   JOURNAL OF FOOD SCIENCE

Soy Protein/Soy Polysaccharide Complex Nanogels: Folic Acid Loading, Protection, and Controlled Delivery

(2013) Xuzhe Ding et al.   LANGMUIR

Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice

(2013) Hulya Ilyasoglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

(2013) Raffaele Mezzenga et al.   REPORTS ON PROGRESS IN PHYSICS

Production of nanoparticles by anti-solvent precipitation for use in food systems

(2013) Iris Julie Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

(2013) R. C. Santana et al.   Food Engineering Reviews

Nanoencapsulation Techniques for Food Bioactive Components: A Review

(2012) P. N. Ezhilarasi et al.   Food and Bioprocess Technology

Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study

(2012) J. Zhang et al.   FOOD CHEMISTRY

Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions

(2012) Bhavini Shah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production methods for nanodrug particles using the bottom-up approach

(2011) Hak-Kim Chan et al.   ADVANCED DRUG DELIVERY REVIEWS

Spray Drying for the Production of Nutraceutical Ingredients—A Review

(2011) Ramesh Murugesan et al.   Food and Bioprocess Technology

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Complex coacervation in pea protein isolate–chitosan mixtures

(2011) Catherine Elmer et al.   FOOD RESEARCH INTERNATIONAL

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3

(2011) Yangchao Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyelectrolyte complexes: Bulk phases and colloidal systems

(2011) Jasper van der Gucht et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Two-dimensional nanoarchitectonics based on self-assembly

(2010) Katsuhiko Ariga et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Protein/polysaccharide complexes and coacervates in food systems

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

Phytoferritin and its implications for human health and nutrition

(2010) Guanghua Zhao   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions

(2009) Christophe Schmitt et al.   LANGMUIR

Bilayered chitosan-based scaffolds for osteochondral tissue engineering: Influence of hydroxyapatite on in vitro cytotoxicity and dynamic bioactivity studies in a specific double-chamber bioreactor

(2008) Patrícia B. Malafaya et al.   Acta Biomaterialia

Nano- and micro-structured assemblies for encapsulation of food ingredients

(2008) Mary Ann Augustin et al.   CHEMICAL SOCIETY REVIEWS

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Rod–coil block molecules: their aqueous self-assembly and biomaterials applications

(2008) Yong-beom Lim et al.   JOURNAL OF MATERIALS CHEMISTRY

Lysozyme−Dextran Core−Shell Nanogels Prepared via a Green Process

(2008) Juan Li et al.   LANGMUIR

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods

(2007) Gerard K. Bédié et al.   FOOD HYDROCOLLOIDS