Pectin - Plant protein systems and their application

Plant proteins as high-quality nutritional source for human diet

(2020) Amanda Gomes Almeida Sá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Plant-mediated biosynthesis of zein–pectin nanoparticle: Preparation, characterization and in vitro drug release study

(2020) Dhanya Arambath Thankappan et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates

(2020) Merve Yavuz-Düzgün et al.   Food Biophysics

Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment

(2020) Xiaobin Ma et al.   FOOD HYDROCOLLOIDS

Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol

(2020) Qing Guo et al.   FOOD CHEMISTRY

Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate

(2020) Fang-Fang Zhou et al.   FOOD HYDROCOLLOIDS

Functional characterization of commercial plant proteins and their application on stabilization of emulsions

(2020) Aurenice Maria Mota da Silva et al.   JOURNAL OF FOOD ENGINEERING

Preparation and characterization of zein/pectin-based phytosterol nanodispersions and kinetic study of phytosterol release during simulated digestion in vitro

(2020) Simin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

(2020) Poliana Moser et al.   FOOD HYDROCOLLOIDS

Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation

(2020) Wei Zhang et al.   CARBOHYDRATE POLYMERS

Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin

(2020) Mingqin Li et al.   FOOD HYDROCOLLOIDS

Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation.

(2019) Chloé Amine et al.   FOOD HYDROCOLLOIDS

Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions

(2019) Prasanth K.S. Pillai et al.   FOOD CHEMISTRY

Carboxymethylcellulose/pectin inhibiting structural folding of rice proteins via trinary structural interplays

(2019) Yuan Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures

(2019) Jochen Weiss et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

(2019) Yang Jiang et al.   CARBOHYDRATE POLYMERS

Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review

(2019) Sadia Qamar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD 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

Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions

(2019) Xiaodan Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions

(2019) Prasanth K.S. Pillai et al.   FOOD CHEMISTRY

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

(2019) Yue Wei et al.   FOOD HYDROCOLLOIDS

Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

(2019) Xiaobin Ma et al.   ULTRASONICS SONOCHEMISTRY

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

Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density

(2019) Yang Lan et al.   FOOD HYDROCOLLOIDS

Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

(2018) Sumudu Warnakulasuriya et al.   FOOD CHEMISTRY

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material

(2018) Birgit L. Dekkers et al.   FOOD RESEARCH INTERNATIONAL

Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion

(2018) Jia-Feng Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complex coacervation: Encapsulation and controlled release of active agents in food systems

(2018) Noushin Eghbal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of eugenol

(2018) Marco Veneranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulation of the bitterness of pea and potato proteins by a complex coacervation method

(2018) Benjamin Zeeb et al.   Food & Function

Interfacial stabilization using complexes of plant proteins and polysaccharides

(2018) Xiufeng Li et al.   Current Opinion in Food Science

Complex coacervation: Principles, mechanisms and applications in microencapsulation

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

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions

(2018) Yongquan Wang et al.   FOOD HYDROCOLLOIDS

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

(2017) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Caseinate-zein-polysaccharide complex nanoparticles as potential oral delivery vehicles for curcumin: Effect of polysaccharide type and chemical cross-linking

(2017) Chao Chang et al.   FOOD HYDROCOLLOIDS

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Zein/caseinate/pectin complex nanoparticles: Formation and characterization

(2017) Chao Chang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

(2016) Sahar Soltani et al.   CARBOHYDRATE POLYMERS

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams

(2016) M. Jarpa-Parra 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

Shear-induced fibrous structure formation from a pectin/SPI blend

(2016) Birgit L. Dekkers et al.   Innovative Food Science & Emerging Technologies

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

(2015) Kun Hu et al.   FOOD CHEMISTRY

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

(2015) Chaoying Qiu et al.   FOOD HYDROCOLLOIDS

Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating

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

Gelation characteristics of the sugar beet pectin solution charged with fish oil-loaded zein nanoparticles

(2015) Sahar Soltani et al.   FOOD HYDROCOLLOIDS

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

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Effect of pH on the properties of soy protein–pectin complexes

(2011) D. Pamela Jaramillo et al.   FOOD RESEARCH INTERNATIONAL

Pectin–zein microspheres as drug delivery systems

(2011) Z. K. Mukhidinov et al.   PHARMACEUTICAL CHEMISTRY JOURNAL

Protein/polysaccharide complexes and coacervates in food systems

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

Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale

(2010) I. Schmidt et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Microencapsulation of propolis extract by complex coacervation

(2010) Mírian Pozippe Nori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Interfacial rheology of soy proteins – High methoxyl pectin films

(2009) Laura Piazza et al.   FOOD HYDROCOLLOIDS

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

(2009) Debora V. Mendanha et al.   FOOD RESEARCH INTERNATIONAL

Influence of the overall charge and local charge density of pectin on the complex formation between pectin and β-lactoglobulin

(2008) Bram L.H.M. Sperber et al.   FOOD HYDROCOLLOIDS

Protein–polysaccharide interactions: Phase behaviour of pectin–soy flour mixture

(2008) T. Giancone et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Interactions of Soy Protein Fractions with High-Methoxyl Pectin

(2008) Monica Lam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY