Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin

Self-Assembled Soy Protein Nanoparticles by Partial Enzymatic Hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

(2021) Dan Yuan et al.   FOOD HYDROCOLLOIDS

Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic

(2020) Shengfeng Peng et al.   FOOD HYDROCOLLOIDS

Fabrication of soy protein isolate/cellulose nanocrystal composite nanoparticles for curcumin delivery

(2020) Songyan Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol

(2020) Zheng Fang et al.   FOOD HYDROCOLLOIDS

Development and characterization of soybean protein isolate and fucoidan nanoparticles for curcumin encapsulation

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

The Characterization and Stability of the Soy Protein Isolate / 1-Octacosanol Nanocomplex

(2019) Dongze Li et al.   FOOD CHEMISTRY

Novel Soy β-Conglycinin Core–Shell Nanoparticles As Outstanding Ecofriendly Nanocarriers for Curcumin

(2019) Ling-Ling Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nano-encapsulation of curcumin using soy protein hydrolysates – tannic acid complexes regulated by photocatalysis: a study on the storage stability and in vitro release

(2019) Bei Jin et al.   JOURNAL OF MICROENCAPSULATION

Influence of pH on interaction of silver nanoparticles - protein: Analyses by spectroscopic and thermodynamic ideology

(2019) A. Mohammed Siddiq et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids

(2018) Tao Wang et al.   FOOD HYDROCOLLOIDS

Ovalbumin as a carrier to significantly enhance the aqueous solubility and photostability of curcumin: Interaction and binding mechanism study

(2018) Yujia Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites

(2018) Tao Wang et al.   Food & Function

Fabrication of self-assembled Radix Pseudostellariae protein nanoparticles and the entrapment of curcumin

(2018) Qingxia Weng et al.   FOOD CHEMISTRY

Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin

(2018) Cuihua Chang et al.   FOOD CHEMISTRY

Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization

(2017) J. Gómez-Estaca et al.   FOOD HYDROCOLLOIDS

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

(2017) Chao Chang 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

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

(2016) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

(2016) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Curcumin liposomes prepared with milk fat globule membrane phospholipids and soybean lecithin

(2016) Hong-Hao Jin et al.   JOURNAL OF DAIRY SCIENCE

On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying

(2016) Wenjie Liu et al.   JOURNAL OF FOOD ENGINEERING

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

(2016) Xiao-Wei Chen et al.   JOURNAL OF FOOD SCIENCE

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

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

Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment

(2015) Fei-Ping Chen et al.   FOOD RESEARCH INTERNATIONAL

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal preparation of chitosan–acrylic acid superabsorbent: Optimization, characteristic and water absorbency

(2014) Huacai Ge et al.   CARBOHYDRATE POLYMERS

Interaction of the dietary pigment curcumin with hemoglobin: energetics of the complexation

(2014) Anirban Basu et al.   Food & Function

Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of Novel Biodegradable Methoxy Poly(ethylene glycol)–Zein Micelles for Effective Delivery of Curcumin

(2012) Satheesh Podaralla et al.   MOLECULAR PHARMACEUTICS

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

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

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

Preparation, characterization of hydrophilic and hydrophobic drug in combine loaded chitosan/cyclodextrin nanoparticles and in vitro release study

(2010) Ji Jingou et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Novel Technology for the Preparation of Self-Assembled Catechin/Gelatin Nanoparticles and Their Characterization

(2010) Yu-Chi Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Poly(β-cyclodextrin)/Curcumin Self-Assembly: A Novel Approach to Improve Curcumin Delivery and its Therapeutic Efficacy in Prostate Cancer Cells

(2010) Murali Mohan Yallapu et al.   MACROMOLECULAR BIOSCIENCE

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering

(2009) C.M. Beliciu et al.   JOURNAL OF DAIRY SCIENCE

PNIPAM-b-(PEA-g-PDMAEA) double-hydrophilic graft copolymer: Synthesis and its application for preparation of gold nanoparticles in aqueous media

(2009) Chun Feng et al.   JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY

Effective Stabilization of Curcumin by Association to Plasma Proteins: Human Serum Albumin and Fibrinogen

(2009) Mandy H. M. Leung et al.   LANGMUIR

Interaction of Curcumin and Diacetylcurcumin with the Lipocalin Member β-Lactoglobulin

(2009) Fakhrossadat Mohammadi et al.   PROTEIN JOURNAL

Probing the Interaction of Trans-resveratrol with Bovine Serum Albumin: A Fluorescence Quenching Study with Tachiya Model

(2008) J. B. Xiao et al.   JOURNAL OF FLUORESCENCE