Sugar beet pectin as a natural carrier for curcumin, a water-insoluble bioactive for food and beverage enrichment: Formation and characterization

Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

(2019) Katherine Z. Sanidad et al.   Annual Review of Food Science and Technology

Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes

(2019) Zahra Rafiee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of different nanocarriers for encapsulation of curcumin

(2018) Zahra Rafiee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers

(2018) Afshin Faridi Esfanjani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional Protein Concentrates Extracted from the Green Marine Macroalga Ulva sp., by High Voltage Pulsed Electric Fields and Mechanical Press

(2018) Arthur Robin et al.   ACS Sustainable Chemistry & Engineering

Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates

(2018) Meital Kazir et al.   FOOD HYDROCOLLOIDS

Harnessing proteins to control crystal size and morphology, for improved delivery performance of hydrophobic bioactives, using genistein as a model

(2017) Gal Israeli-Lev et al.   FOOD HYDROCOLLOIDS

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets

(2017) Xin Li et al.   Food & Function

Hyaluronic acid-serum albumin conjugate-based nanoparticles for targeted cancer therapy

(2017) Ravit Edelman et al.   Oncotarget

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

(2016) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

Formation of electrostatic complexes using sodium caseinate with high-methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin

(2016) Hyunnho Cho et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

(2016) Belén Gómez et al.   Journal of Functional Foods

Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability

(2015) N.P. Aditya et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2015) Kun Hu et al.   FOOD CHEMISTRY

Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcumin

(2015) Zhenshun Li et al.   FOOD RESEARCH INTERNATIONAL

Applications of Natural Polymer Gum Arabic: A Review

(2015) Seema Patel et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Degradation of Curcumin: From Mechanism to Biological Implications

(2015) Claus Schneider et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colloidal Dispersions of Lipids and Curcumin, and the Solubility and Degradation Kinetics of the Latter in Micellar Solution

(2015) Satyajit Mondal et al.   SOFT MATERIALS

Curcumin, a golden spice with a low bioavailability

(2015) Angelo Siviero et al.   Journal of Herbal Medicine

Soybean β-Conglycinin Nanoparticles for delivery of hydrophobic nutraceuticals

(2014) Yonatan Levinson et al.   Food Biophysics

Soy β-Conglycinin−Curcumin Nanocomplexes for Enrichment of Clear Beverages

(2014) Shlomit David et al.   Food Biophysics

Structural and Thermal Stability of β-Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

(2014) Phoebe X. Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical characterization of protein-associated polysaccharides extracted from sugar beet pulp

(2012) Marshall L. Fishman et al.   CARBOHYDRATE POLYMERS

Determination of critical micelle concentration of polybutadiene-block-poly(ethyleneoxide) diblock copolymer by fluorescence spectroscopy and dynamic light scattering

(2012) Önder Topel et al.   JOURNAL OF MOLECULAR LIQUIDS

Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model

(2011) Beda M. Yapo   CARBOHYDRATE POLYMERS

New mechanisms and the anti-inflammatory role of curcumin in obesity and obesity-related metabolic diseases

(2011) Adeeb Shehzad et al.   EUROPEAN JOURNAL OF NUTRITION

Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin

(2011) Sudheera Polavarapu et al.   FOOD CHEMISTRY

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

(2011) Gilad Markman et al.   Food & Function

β-Cyclodextrin-curcumin self-assembly enhances curcumin delivery in prostate cancer cells

(2010) Murali Mohan Yallapu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Beta-casein Nanoparticles as an Oral Delivery System for Chemotherapeutic Drugs: Impact of Drug Structure and Properties on Co-assembly

(2010) Alina Shapira et al.   PHARMACEUTICAL RESEARCH

Analysis of Binding Interaction of Curcumin and Diacetylcurcumin with Human and Bovine Serum Albumin Using Fluorescence and Circular Dichroism Spectroscopy

(2009) Fakhrossadat Mohammadi et al.   PROTEIN JOURNAL

Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

(2008) Abhishek Sahu et al.   BIOMACROMOLECULES

Curcumin inhibits proliferation, invasion, angiogenesis and metastasis of different cancers through interaction with multiple cell signaling proteins

(2008) Ajaikumar B. Kunnumakkara et al.   CANCER LETTERS

Mass spectrometry for pectin structure analysis

(2008) Marie-Christine Ralet et al.   CARBOHYDRATE RESEARCH

Hollow Calcium Carbonate Microsphere Formation in the Presence of Biopolymers and Additives

(2008) Michael F. Butler et al.   CRYSTAL GROWTH & DESIGN

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Aerated food gels: fabrication and potential applications

(2008) R ZUNIGA et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS