Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

(2020) Ran Meng et al.   FOOD CHEMISTRY

Curcumin encapsulation in multilayer oil in water emulsion: Synthesis using ultrasonication and studies on stability, antioxidant and release activity

(2019) Jitendra Carpenter et al.   LANGMUIR

Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes

(2019) Zahra Rafiee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach

(2019) Hossein Taghavi Kevij et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

(2019) Qing Guo et al.   FOOD HYDROCOLLOIDS

Recent advances in colloidal delivery systems for nutraceuticals: A case study – Delivery by Design of curcumin

(2019) Mahesh Kharat et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

(2019) Jiang Yi et al.   FOOD CHEMISTRY

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

(2018) Yuting Fan et al.   FOOD CHEMISTRY

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

(2018) Farhad Alavi 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

Ovalbumin as a carrier to significantly enhance the aqueous solubility and photostability of curcumin: Interaction and binding mechanism study

(2018) Yujia Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

(2018) Andrea Araiza-Calahorra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

(2018) Aya N. Khanji et al.   Food & Function

Enhanced pH and thermal stability, solubility and antioxidant activity of resveratrol by nanocomplexation with α-lactalbumin

(2018) Yuexiang Liu et al.   Food & Function

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

(2018) Mehdi Mohammadian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for Antioxidative Curcumin

(2017) Jing-Kun Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of wine and food polyphenols in oral health

(2017) Adelaida Esteban-Fernández et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Self-Assembly of Protein Nanoparticles from Rice Bran Waste and Their Use as Delivery System for Curcumin

(2017) Hailong Peng et al.   ACS Sustainable Chemistry & Engineering

Polyelectrolyte complex nanoparticles from cationised gelatin and sodium alginate for curcumin delivery

(2016) P.R. Sarika et al.   CARBOHYDRATE POLYMERS

Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate

(2016) Narges Shahgholian et al.   FOOD HYDROCOLLOIDS

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

(2016) Jiang Yi et al.   FOOD HYDROCOLLOIDS

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

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

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Curcumin-From Molecule to Biological Function

(2012) Tuba Esatbeyoglu et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE