Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation

Gum-based nanocarriers for the protection and delivery of food bioactive compounds

(2019) Afsaneh Taheri et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Fabrication of (−)-epigallocatechin-3-gallate carrier based on glycosylated whey protein isolate obtained by ultrasound Maillard reaction

(2019) Weijun Chen et al.   ULTRASONICS SONOCHEMISTRY

Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review

(2019) Majid Nooshkam et al.   FOOD HYDROCOLLOIDS

Preparation and potential applications of casein–polysaccharide conjugates: a review

(2019) Mohamed H Abd El‐Salam et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microencapsulation of extracts of bioactive compounds obtained from acerola ( Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization

(2018) Yara Rafaella Ribeiro Santos Rezende et al.   FOOD CHEMISTRY

Antioxidant activity and associated structural attributes of Halomicronema phycoerythrin

(2018) Stuti N. Patel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A proanthocyanidin-rich extract from Cassia abbreviata exhibits antioxidant and hepatoprotective activities in vivo

(2018) Mansour Sobeh et al.   JOURNAL OF ETHNOPHARMACOLOGY

Stress resistance and lifespan extension of Caenorhabditis elegans enhanced by peptides from mussel (Mytilus edulis) protein hydrolyzate

(2018) Yue Zhou et al.   Food & Function

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

(2018) Xinguang Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region

(2017) Julianna Karla Santana Andrade et al.   FOOD RESEARCH INTERNATIONAL

Effect of in vitro simulated gastrointestinal digestion on polyphenol and polysaccharide content and their biological activities among 22 fruit juices

(2017) Minjing He et al.   FOOD RESEARCH INTERNATIONAL

A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage

(2017) Zhongkai Zhou et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene

(2016) Yongguang Guan et al.   FOOD CHEMISTRY

Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ): Potential for increasing antioxidant content in functional foods for diabetic population

(2016) Fabrício L. Tulini et al.   FOOD RESEARCH INTERNATIONAL

Modification of chitosan to deliver grapes proanthocyanidins: Physicochemical and biological evaluation

(2016) Valeria Muñoz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of phenolic compounds present in plants using protein matrices

(2016) Zhanghu Jia et al.   Food Bioscience

Lipid carriers for delivery of celecoxib: In vitro, in vivo assessment of nanomedicine in rheumatoid arthritis

(2015) Narra Kishore et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Preparation of PEG-modified proanthocyanidin liposome and its application in cosmetics

(2014) Fang Guo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fabrication of Self-Assembled (−)-Epigallocatechin Gallate (EGCG) Ovalbumin–Dextran Conjugate Nanoparticles and Their Transport across Monolayers of Human Intestinal Epithelial Caco-2 Cells

(2014) Zheng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism

(2014) Jin Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials

(2013) Yun Ping Neo et al.   FOOD CHEMISTRY

Fabrication of Biopolymeric Complex Coacervation Core Micelles for Efficient Tea Polyphenol Delivery via a Green Process

(2012) Huihui Zhou et al.   LANGMUIR

Fabrication, characterization, and cytotoxicity evaluation of cranberry procyanidins-zein nanoparticles

(2011) Tao Zou et al.   FOOD HYDROCOLLOIDS

Aging: ROS or TOR

(2010) Mikhail V Blagosklonny   CELL CYCLE

Development and validation of an algorithm to establish a total antioxidant capacity database of the US diet

(2010) Anna Floegel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The genetics of ageing

(2010) Cynthia J. Kenyon   NATURE

Macromolecular conjugate based particulates: Preparation, characterisation and evaluation of controlled release properties

(2009) Liyan Zhang et al.   EUROPEAN POLYMER JOURNAL

Bioavailability of nanoparticles in nutrient and nutraceutical delivery

(2008) Edgar Acosta   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

ORAC-Fluorescein Assay To Determine the Oxygen Radical Absorbance Capacity of Resveratrol Complexed in Cyclodextrins

(2008) C. Lucas-Abellán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY