Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients

Nanoporous hydrogel for direct digital nucleic acid amplification in untreated complex matrices for single bacteria counting

(2021) Changyu Yi et al.   BIOSENSORS & BIOELECTRONICS

A novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil delayed the senescence of broccoli via regulating chlorophyll degradation and energy metabolism

(2021) Hao Huang et al.   FOOD CHEMISTRY

Amyloid–Polyphenol Hybrid Nanofilaments Mitigate Colitis and Regulate Gut Microbial Dysbiosis

(2020) Bing Hu et al.   ACS Nano

Enhanced Transport of Shape and Rigidity-Tuned α-Lactalbumin Nanotubes across Intestinal Mucus and Cellular Barriers

(2020) Cheng Bao et al.   NANO LETTERS

The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin

(2020) Kang Liu et al.   CARBOHYDRATE POLYMERS

Formation of self-assembled polyelectrolyte complex hydrogel derived from salecan and chitosan for sustained release of Vitamin C

(2020) Xinyu Hu et al.   CARBOHYDRATE POLYMERS

3D printing of gels based on xanthan/konjac gums

(2020) P. García-Segovia et al.   Innovative Food Science & Emerging Technologies

Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli

(2020) Ya-Yun Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production

(2020) Matheus Henrique Mariz de Avelar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

(2020) Mengqi Zhang et al.   FOOD CHEMISTRY

High dispersity, stability and bioaccessibility of curcumin by assembling with deamidated zein peptide

(2020) Lei Li et al.   FOOD CHEMISTRY

New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization

(2020) Yi Liu et al.   FOOD CHEMISTRY

Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation

(2020) Chao Qiu et al.   FOOD CHEMISTRY

The future trends of food hydrocolloids

(2020) Wei Lu et al.   FOOD HYDROCOLLOIDS

Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

(2020) Surangna Jain et al.   FOOD HYDROCOLLOIDS

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

Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

(2020) Weiping Jin et al.   FOOD HYDROCOLLOIDS

Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core

(2020) Shuai Chen et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

(2020) Zhuzhu Liu et al.   FOOD HYDROCOLLOIDS

Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers

(2020) Safoura Akbari-Alavijeh et al.   FOOD HYDROCOLLOIDS

Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol

(2020) Yuting Fan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

(2020) Xinyu Zhan et al.   FOOD HYDROCOLLOIDS

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

(2020) Xin Liu et al.   FOOD HYDROCOLLOIDS

Novel bind-then-release model based on fluorescence spectroscopy analysis with molecular docking simulation: New insights to zero-order release of arbutin and coumaric acid

(2020) Hao Huang et al.   FOOD HYDROCOLLOIDS

Double Cross-Linked Chitosan Composite Films Developed with Oxidized Tannic Acid and Ferric Ions Exhibit High Strength and Excellent Water Resistance

(2019) Jie Yang et al.   BIOMACROMOLECULES

The Gastric Digestion Kinetics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels Induced by Transglutaminase

(2019) Yu Li et al.   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

Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan

(2019) Zhiyu Li et al.   FOOD CHEMISTRY

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

(2019) Like Mao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Facile and Efficient Construction of Water‐Soluble Biomaterials with Tunable Mesoscopic Structures Using All‐Natural Edible Proteins

(2019) Tao Wang et al.   ADVANCED FUNCTIONAL MATERIALS

Inorganic Salts Induce Thermally Reversible and Anti-Freezing Cellulose Hydrogels

(2019) Xiong-Fei Zhang et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Microencapsulation of vitamin D using gelatin and cress seed mucilage: Production, characterization and in vivo study

(2019) Nafiseh Jannasari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatment

(2019) Carine Semasaka et al.   FOOD CHEMISTRY

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine

(2019) Min Jiang et al.   FOOD HYDROCOLLOIDS

Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing

(2019) Gui-Li Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multifunctional Magnetic Copper Ferrite Nanoparticles as Fenton-like Reaction and Near-Infrared Photothermal Agents for Synergetic Antibacterial Therapy

(2019) Yingnan Liu et al.   ACS Applied Materials & Interfaces

Network structure and enzymatic degradation of chitosan hydrogels determined by crosslinking methods

(2019) Juhong Ahn et al.   CARBOHYDRATE POLYMERS

Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture

(2019) Tanja Ž. Krunić et al.   FOOD CHEMISTRY

Novel multi-phase nano-emulsion preparation for co-loading hydrophilic arbutin and hydrophobic coumaric acid using hydrocolloids

(2019) Hao Huang et al.   FOOD HYDROCOLLOIDS

Preparation of Quercetin Esters and Their Antioxidant Activity

(2019) Won Young Oh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biomass-Derived Dialdehyde Cellulose Cross-linked Chitosan-Based Nanocomposite Hydrogel with Phytosynthesized Zinc Oxide Nanoparticles for Enhanced Curcumin Delivery and Bioactivity

(2019) Dhanya George et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The hepatic-targeted, resveratrol loaded nanoparticles for relief of high fat diet-induced nonalcoholic fatty liver disease

(2019) Wendi Teng et al.   JOURNAL OF CONTROLLED RELEASE

Evaluation of effective storage conditions and in-vitro bioaccessibility of vitamin A from native and modified sodium caseinate -vitamin A complexes

(2019) Chitra Gupta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase

(2019) Nadezhda Pilipenko et al.   CARBOHYDRATE POLYMERS

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

(2019) Germán Ayala Valencia et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Enhancing stability and bioaccessibility of chlorogenic acid using complexation with amylopectin: A comprehensive evaluation of complex formation, properties, and characteristics

(2019) Jarukitt Limwachiranon et al.   FOOD CHEMISTRY

Solubility, stability, and bioaccessibility improvement of curcumin encapsulated using 4-α-glucanotransferase-modified rice starch with reversible pH-induced aggregation property

(2019) Hye Rin Park et al.   FOOD HYDROCOLLOIDS

Characterization and embedding potential of bovine serum albumin cold-set gel induced by glucono-δ-lactone and sodium chloride

(2019) Xiao-min Chen et al.   FOOD HYDROCOLLOIDS

Controlled release of vitamin B1 and evaluation of biodegradation studies of chitosan and gelatin based hydrogels

(2019) Kuljit Kaur et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems

(2019) Meng-xue Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation and sustained release of curcumin by a composite hydrogel of lotus root amylopectin and chitosan

(2019) Kang Liu et al.   CARBOHYDRATE POLYMERS

Alginate hydrogels for bone tissue engineering, from injectables to bioprinting: A review

(2019) Aurora C. Hernández-González et al.   CARBOHYDRATE POLYMERS

In vitro digestion of polysaccharide including whey protein isolate hydrogels

(2019) Baris Ozel et al.   CARBOHYDRATE POLYMERS

Dynamic plant-derived polysaccharide-based hydrogels

(2019) Pejman Heidarian et al.   CARBOHYDRATE POLYMERS

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

(2019) Yaqing Xiao et al.   CARBOHYDRATE POLYMERS

Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin

(2019) Kang Liu et al.   CARBOHYDRATE POLYMERS

Polysaccharides constructed hydrogels as vehicles for proteins and peptides. A review

(2019) Ecaterina Stela Dragan et al.   CARBOHYDRATE POLYMERS

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

(2019) Camila de Campo et al.   FOOD CHEMISTRY

Co-folding of hydrophobic rice proteins and shellac in hydrophilic binary microstructures for cellular uptake of apigenin

(2019) Tao Wang et al.   FOOD CHEMISTRY

Celery cellulose hydrogel as carriers for controlled release of short-chain fatty acid by ultrasound

(2019) Ling Yan et al.   FOOD CHEMISTRY

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

(2019) Hao Huang et al.   FOOD CHEMISTRY

Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

(2019) Shuai Chen et al.   FOOD HYDROCOLLOIDS

Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties

(2019) Junhua Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions

(2019) Kun Feng et al.   FOOD CHEMISTRY

Characterization and refinement of zein-based gels

(2019) Agnese Gagliardi et al.   FOOD HYDROCOLLOIDS

Angiogenesis and Full-Thickness Wound Healing Efficiency of a Copper-Doped Borate Bioactive Glass/Poly(lactic-co-glycolic acid) Dressing Loaded with Vitamin E in Vivo and in Vitro

(2018) Haoran Hu et al.   ACS Applied Materials & Interfaces

Polyphenol-Binding Amyloid Fibrils Self-Assemble into Reversible Hydrogels with Antibacterial Activity

(2018) Bing Hu et al.   ACS Nano

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

(2018) Milad Fathi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance

(2018) C. González-Ferrero et al.   FOOD CHEMISTRY

Enhanced CaSO 4 -induced gelation properties of soy protein isolate emulsion by pre-aggregation

(2018) Xufeng Wang et al.   FOOD CHEMISTRY

Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics

(2018) Bilal Ahmad Ashwar et al.   FOOD CHEMISTRY

Enhanced viability of probiotics (Pediococcus pentosaceus Li05) by encapsulation in microgels doped with inorganic nanoparticles

(2018) Mingfei Yao et al.   FOOD HYDROCOLLOIDS

Rheological properties and microstructure of soy-whey protein

(2018) Thu H. McCann et al.   FOOD HYDROCOLLOIDS

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

(2018) Xiaowei Zhang et al.   FOOD HYDROCOLLOIDS

Formulation and characterization of chitosan hydrochloride and carboxymethyl chitosan encapsulated quercetin nanoparticles for controlled applications in foods system and simulated gastrointestinal condition

(2018) Ling Yan et al.   FOOD HYDROCOLLOIDS

Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery

(2018) Arezoo Fahami et al.   FOOD HYDROCOLLOIDS

Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

(2018) Attaf Djoullah et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system

(2018) Jianzhong Zhu et al.   FOOD HYDROCOLLOIDS

TEMPO-oxidized starch nanoassemblies of negligible toxicity compared with polyacrylic acids for high performance anti-cancer therapy

(2018) Yumeng Jiang et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2018) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions

(2018) Najme Kheynoor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase

(2018) Anja Duerasch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cellular Uptake and Intracellular Antioxidant Activity of Zein/Chitosan Nanoparticles Incorporated with Quercetin

(2018) Juan-Juan Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Diffusion and relaxation contributions in the release of vitamin B6 from a moving boundary of genipin crosslinked gelatin matrices

(2018) Shahla Teimouri et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers

(2018) Atefe Rezaei et al.   FOOD HYDROCOLLOIDS

Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria

(2018) Ali Alehosseini et al.   FOOD HYDROCOLLOIDS

Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

(2018) Hao Li et al.   FOOD HYDROCOLLOIDS

Stability of vitamin B12 with the protection of whey proteins and their effects on the gut microbiome

(2018) Huanhuan Wang et al.   FOOD CHEMISTRY

Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids

(2018) Yang Zhu et al.   FOOD HYDROCOLLOIDS

Preparation of milk protein-vitamin A complexes and their evaluation for vitamin A binding ability

(2017) Chitra Gupta et al.   FOOD CHEMISTRY

Gelation of soybean protein and polysaccharides delays digestion

(2017) Bing Hu et al.   FOOD CHEMISTRY

A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel

(2017) Yi Zhang et al.   FOOD CHEMISTRY

Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin

(2017) Chao Chang 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

Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability

(2017) David Julian McClements   FOOD HYDROCOLLOIDS

Bioinspired peptosomes with programmed stimuli-responses for sequential drug release and high-performance anticancer therapy

(2017) Yuan Li et al.   Nanoscale

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comprehensive review of the health perspectives of resveratrol

(2017) Abdur Rauf et al.   Food & Function

Transglutaminase catalyzed hydrolyzed wheat gliadin grafted with chitosan oligosaccharide and its characterization

(2016) Wen Jiang et al.   CARBOHYDRATE POLYMERS

Spontaneous co-assembly of lactoferrin and β-lactoglobulin as a promising biocarrier for vitamin B9

(2016) Anne-Laure Chapeau et al.   FOOD HYDROCOLLOIDS

Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study

(2016) Laura G. Gómez-Mascaraque et al.   FOOD HYDROCOLLOIDS

Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

(2016) Kang Pan et al.   FOOD HYDROCOLLOIDS

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

(2016) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Synergistic antibacterial effects of localized heat and oxidative stress caused by hydroxyl radicals mediated by graphene/iron oxide-based nanocomposites

(2016) Wen-Yu Pan et al.   Nanomedicine-Nanotechnology Biology and Medicine

Microencapsulation of vitamin A: A review

(2016) Antónia Gonçalves et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives

(2016) C.S. Ranadheera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins

(2016) Iman Katouzian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Self-healing metal-coordinated hydrogels using nucleotide ligands

(2015) Hao Liang et al.   CHEMICAL COMMUNICATIONS

Advances on Bioactive Polysaccharides from Medicinal Plants

(2015) Jian-Hua Xie et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility

(2015) Touseef Ahmed Wani et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study

(2015) Adrián A. Perez et al.   FOOD CHEMISTRY

Tubular cellulose/starch gel composite as food enzyme storehouse

(2015) Eleftheria Barouni et al.   FOOD CHEMISTRY

The influence of chitosan on the structural properties of whey protein and wheat starch composite systems

(2015) Natasha Yang et al.   FOOD CHEMISTRY

Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel

(2015) Maede Ahmadi et al.   FOOD CHEMISTRY

Control of β-carotene bioaccessibility using starch-based filled hydrogels

(2015) Saehun Mun et al.   FOOD CHEMISTRY

Water holding capacity and swelling of casein hydrogels

(2015) C.G. (Kees) de Kruif et al.   FOOD HYDROCOLLOIDS

The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties

(2015) Norizah Mhd Sarbon et al.   FOOD HYDROCOLLOIDS

Colloids in Food: Ingredients, Structure, and Stability

(2015) Eric Dickinson   Annual Review of Food Science and Technology

Formation and Characterization of Light-Responsive TEMPO-Oxidized Konjac Glucomannan Microspheres

(2014) Xiaodong Chen et al.   BIOMACROMOLECULES

Using casein and oxidized hyaluronic acid to form biocompatible composite hydrogels for controlled drug release

(2014) Nan-Nan Li et al.   Materials Science & Engineering C-Materials for Biological Applications

Nanoencapsulation of food ingredients using carbohydrate based delivery systems

(2014) Milad Fathi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microcapsules: Novel All-Natural Microcapsules from Gelatin and Shellac for Biorelated Applications (Adv. Funct. Mater. 37/2013)

(2013) Ashok R. Patel et al.   ADVANCED FUNCTIONAL MATERIALS

Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning Microscopy

(2013) A. Matignon et al.   CARBOHYDRATE POLYMERS

Overview of Metabolism and Bioavailability Enhancement of Polyphenols

(2013) Urszula Lewandowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrogel based oil encapsulation for controlled release of curcumin by using a ternary system of chitosan, kappa-carrageenan, and carboxymethylcellulose sodium salt

(2013) Kyuya Nakagawa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

pH-sensitive degradable chimaeric polymersomes for the intracellular release of doxorubicin hydrochloride

(2012) Yinfeng Du et al.   BIOMATERIALS

Size-controlled self-aggregated N-acyl chitosan nanoparticles as a vitamin C carrier

(2012) Youngjin Cho et al.   CARBOHYDRATE POLYMERS

Microencapsulation of Probiotic Cells for Food Applications

(2012) Thomas Heidebach et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles

(2012) A. H. Martin et al.   Dairy Science & Technology

The mechanism of high pressure-induced gels of rabbit myosin

(2012) Yingying Cao et al.   Innovative Food Science & Emerging Technologies

Designing Cell-Compatible Hydrogels for Biomedical Applications

(2012) D. Seliktar   SCIENCE

Development of a food-grade organogel with high bioaccessibility and loading of curcuminoids

(2011) Hailong Yu et al.   FOOD CHEMISTRY

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum

(2011) Joice Aline Pires Vilela et al.   FOOD HYDROCOLLOIDS

Preparation and Characterization of Nanoparticles Based on Hydrophobic Alginate Derivative as Carriers for Sustained Release of Vitamin D3

(2011) Qian Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of MG2+and Tara Gum Concentrations on Flow and Textural Properties of WPI Solutions and Cold-Set Gels

(2010) M. Vázquez da Silva et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

pH-Stability and Thermal Properties of Microbial Transglutaminase-Treated Whey Protein Isolate

(2010) Kingsley K. Agyare et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

(2007) P.J. Shand et al.   FOOD CHEMISTRY

Water sorption and physical properties of locust bean gum–pectin–starch composite gel dried using different drying methods

(2007) Jaya Sundaram et al.   FOOD HYDROCOLLOIDS