Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels

Colloidal nutrition science to understand food-body interaction

(2021) Wei Lu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

(2021) Jian Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery

(2020) Huanle Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability

(2020) Lijie Zhu et al.   FOOD CHEMISTRY

Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study

(2020) Yan Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

(2020) Xin Pan et al.   FOOD CHEMISTRY

The effect of calcium and magnesium on the interaction between β‐lactoglobulin and carotenoids from sea buckthorn berries

(2019) Loredana Dumitraşcu et al.   LUMINESCENCE

Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity

(2019) Yan Hu et al.   FOOD HYDROCOLLOIDS

Molecular Encapsulation of Cinnamaldehyde within Cyclodextrin Inclusion Complex Electrospun Nanofibers: Fast-Dissolution, Enhanced Water Solubility, High Temperature Stability, and Antibacterial Activity of Cinnamaldehyde

(2019) Zehra I. Yildiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions

(2018) Shinjae Park et al.   Food Biophysics

Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde

(2018) Enmin Chen et al.   FOOD HYDROCOLLOIDS

Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions

(2018) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of Resveratrol-Loaded Whey Protein–Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions

(2018) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach

(2018) Xi Yuan et al.   FOOD CHEMISTRY

Enhancement of physical stability and bioaccessibility of tangeretin by soy protein isolate addition

(2017) Jiawei Wan et al.   FOOD CHEMISTRY

Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene

(2017) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

(2017) Yuting Fan et al.   FOOD HYDROCOLLOIDS

Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions

(2017) Enmin Chen et al.   FOOD HYDROCOLLOIDS

Stability and partitioning of β-carotene in whey protein emulsions during storage

(2017) W. A. Fahmi Wan Mohamad et al.   Food & Function

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

A review of methods used for investigation of protein-phenolic compound interactions

(2016) Jaroslaw Czubinski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants

(2016) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2015) Saehun Mun et al.   FOOD CHEMISTRY

Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism

(2014) Jin Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of gel structure on the gastric digestion of whey protein emulsion gels

(2014) Qing Guo et al.   Soft Matter

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Effect of Ubiquinol-10 on Citral Stability and Off-Flavor Formation in Oil-in-Water (O/W) Nanoemulsions

(2013) Qin Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS