Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch

Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes

(2020) Dan Wu et al.   FOOD RESEARCH INTERNATIONAL

Self-assembled Micelles Based on OSA-modified Starches for Enhancing Solubility of β-Carotene: Effect of Starch Macromolecular Architecture

(2019) Quanquan Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability

(2018) Juan C. Cuevas-Bernardino et al.   FOOD HYDROCOLLOIDS

Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization

(2018) Yiguo Zhao et al.   FOOD HYDROCOLLOIDS

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

In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates

(2017) Divya Eratte et al.   FOOD CHEMISTRY

Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation

(2017) Lei Dai et al.   FOOD CHEMISTRY

Visual spectroscopy method to evaluate entrapment efficiency of electrostatically precipitated proteins in combination with octenyl succinic anhydrate (OSA)-modified polysaccharides

(2017) A. Puerta-Gomez 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

Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex

(2016) J. Gomez-Estaca et al.   FOOD HYDROCOLLOIDS

The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes

(2016) Qian-Ru Liu et al.   FOOD RESEARCH INTERNATIONAL

Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility ofβ-carotene

(2016) Xi-Xiang Deng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

(2016) Xiaolin Yao et al.   RSC Advances

Microencapsulation by Complex Coacervation Using Whey Protein Isolates and Gum Acacia: An Approach to Preserve the Functionality and Controlled Release of β-Carotene

(2015) Ashay Jain et al.   Food and Bioprocess Technology

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

(2015) Kun Hu et al.   FOOD CHEMISTRY

Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

(2015) Jiang Yi 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

Characterization and antioxidant potential of a carotenoid from a newly isolated yeast

(2015) Nirlipta Saha et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure

(2013) Azza Mensi et al.   FOOD CHEMISTRY

Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

(2012) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements 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

Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages

(2010) N. Ron et al.   INTERNATIONAL DAIRY JOURNAL

Interaction of Curcumin with β-Lactoglobulin—Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex

(2010) Athahalli H. Sneharani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

(2009) Caitlin S. Boon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY