Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
Authors
Keywords
Ovalbumin, Succinylation, Microgel, Conformation, Controlled drug delivery
Journal
FOOD CHEMISTRY
Volume 355, Issue -, Pages 129635
Publisher
Elsevier BV
Online
2021-03-21
DOI
10.1016/j.foodchem.2021.129635
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Attoliter protein nanogels from droplet nanofluidics for intracellular delivery
- (2020) Zenon Toprakcioglu et al. Science Advances
- Whey protein aggregates formed by non-toxic chemical cross-linking as novel carriers for curcumin delivery: Fabrication and characterization
- (2020) Mehdi Mohammadian et al. JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
- Facile preparation of succinylated-zein-ZIF-8 hybrid for enhanced stability and pH-responsive drug delivery
- (2020) Wei Zhu et al. CHEMICAL ENGINEERING SCIENCE
- Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery
- (2019) Zhigao Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties
- (2019) Qingguan Liu et al. FOOD HYDROCOLLOIDS
- Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin
- (2019) Xiao-Min Li et al. FOOD CHEMISTRY
- Encapsulation of menhaden oil structured lipid oleogels in alginate microparticles
- (2019) Sarah A. Willett et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
- (2019) Yinxia Chen et al. FOOD HYDROCOLLOIDS
- Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties
- (2018) Rui Liu et al. FOOD CHEMISTRY
- Effects of succinylation on the structure and thermal aggregation of soy protein isolate
- (2018) Yangling Wan et al. FOOD CHEMISTRY
- Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound
- (2018) Jinli Xue et al. FOOD HYDROCOLLOIDS
- 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
- Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
- (2018) Andrea Araiza-Calahorra et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Green Fabrication of Ovalbumin Nanoparticles as Natural Polyphenol Carriers for Ulcerative Colitis Therapy
- (2018) Shuangquan Gou et al. ACS Sustainable Chemistry & Engineering
- Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins
- (2018) Ashkan Madadlou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation and colloidal stability of ovalbumin-retinol nanocomplexes
- (2017) Flavia F. Visentini 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
- Galactosylated alginate-curcumin micelles for enhanced delivery of curcumin to hepatocytes
- (2016) Sarika P.R. et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The changes of secondary structures and properties of lysozyme along with the egg storage
- (2016) Long Sheng et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Influence of succinylation on the conformation of yak casein micelles
- (2015) Min Yang et al. FOOD CHEMISTRY
- Binding of (−)-epigallocatechin-3-gallate with thermally-induced bovine serum albumin/ι-carrageenan particles
- (2015) Jinbing Li et al. FOOD CHEMISTRY
- A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
- (2015) Zheng Li et al. FOOD HYDROCOLLOIDS
- Effect of succinylation on physicochemical and functional properties of milk protein concentrate
- (2015) B.G. Shilpashree et al. FOOD RESEARCH INTERNATIONAL
- Stability of nanosuspensions in drug delivery
- (2013) Yancai Wang et al. JOURNAL OF CONTROLLED RELEASE
- Soy Protein/Soy Polysaccharide Complex Nanogels: Folic Acid Loading, Protection, and Controlled Delivery
- (2013) Xuzhe Ding et al. LANGMUIR
- Improved emulsifying properties of soy proteins by acylation with saturated fatty acids
- (2010) Athanasia O. Matemu et al. FOOD CHEMISTRY
- Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment
- (2007) Bert Lagrain et al. FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started