Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin

Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations

(2021) Xinyue Zhang et al.   FOOD HYDROCOLLOIDS

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex

(2021) Haobo Jin et al.   FOOD CHEMISTRY

Direct Cytosolic Delivery of Proteins through Coengineering of Proteins and Polymeric Delivery Vehicles

(2020) Yi-Wei Lee et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Characterization and film-forming mechanism of egg white/pullulan blend film

(2020) Ke Han et al.   FOOD CHEMISTRY

Rheological aspects in fabricating pullulan-whey protein isolate emulsion suitable for electrospraying: Application in improving β-carotene stability

(2020) Ben Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the interaction between hen egg white lysozyme and ovalbumin

(2020) Yongguo Jin et al.   Food Bioscience

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

(2019) Yi Pan et al.   FOOD CHEMISTRY

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

(2019) Peishan Li et al.   FOOD HYDROCOLLOIDS

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound

(2018) Jinli Xue et al.   FOOD HYDROCOLLOIDS

Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

(2018) Hujun Xie et al.   FOOD HYDROCOLLOIDS

Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Stability of trianionic curcumin enhanced by gemini alkyl O -Glucosides and alkyl trimethyl ammonium halides mixed micelles

(2016) Jin Feng et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

(2016) Narges Shahgholian et al.   FOOD HYDROCOLLOIDS

Molecular interactions, characterization and antimicrobial activity of curcumin–chitosan blend films

(2016) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin

(2016) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

(2016) Ana I. Bourbon et al.   JOURNAL OF FOOD ENGINEERING

Self-Assembled Modified Soy Protein/Dextran Nanogel Induced by Ultrasonication as a Delivery Vehicle for Riboflavin

(2016) Bei Jin et al.   MOLECULES

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

(2016) Jin Feng et al.   Journal of Functional Foods

Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs

(2015) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

(2015) Shuqin Xia et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Stable Soy β-Conglycinin–Dextran Core–Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point

(2015) Ji-Lu Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular interactions and antimicrobial activity of curcumin (Curcuma longa) loaded polyacrylonitrile films

(2014) Premika Govindaraj et al.   MATERIALS CHEMISTRY AND PHYSICS

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity

(2014) Kang Pan et al.   Soft Matter

A new method for pH triggered curcumin release by applying poly(l-lysine) mediated nanoparticle-congregation

(2013) Digambara Patra et al.   ANALYTICA CHIMICA ACTA

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

(2013) Xiaopeng Geng et al.   FOOD HYDROCOLLOIDS

Preparation, characterization, in vitro drug release and biological studies of curcumin loaded dextran sulphate–chitosan nanoparticles

(2011) A. Anitha et al.   CARBOHYDRATE POLYMERS

Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions

(2011) Uri Lesmes et al.   FOOD HYDROCOLLOIDS

Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure–Function Relationships of Legume Vicilins

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages

(2011) Gilad Markman et al.   Food & Function

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Lysozyme−Dextran Core−Shell Nanogels Prepared via a Green Process

(2008) Juan Li et al.   LANGMUIR

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY