Effect of oxidized dextran on the stability of gallic acid-modified chitosan–sodium caseinate nanoparticles

Chitosan-caseinate-dextran ternary complex nanoparticles for potential oral delivery of astaxanthin with significantly improved bioactivity

(2020) Qiaobin Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Recent developments of gallic acid derivatives and their hybrids in medicinal chemistry: A review

(2020) Nourah A. AL Zahrani et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Curcumin analogues and their hybrid molecules as multifunctional drugs

(2019) Sawsan A. Noureddin et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Oxidized Dextran as a Macromolecular Crosslinker Stabilizes the Zein/Caseinate Nanocomplex for the Potential Oral Delivery of Curcumin

(2019) Nikolas J. Rodriguez et al.   MOLECULES

Stability, bioactivity, and bioaccessibility of fucoxanthin in zein-caseinate composite nanoparticles fabricated at neutral pH by antisolvent precipitation

(2018) Hao Li et al.   FOOD HYDROCOLLOIDS

Formation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of eugenol

(2018) Marco Veneranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior

(2018) Lan Ding et al.   CARBOHYDRATE POLYMERS

Biocompatible polymeric nanoparticles with exceptional gastrointestinal stability as oral delivery vehicles for lipophilic bioactives

(2018) Qiaobin Hu 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

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

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

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Protein-based nanoparticles: From preparation to encapsulation of active molecules

(2017) Mohamad Tarhini et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

An Overview of Chitosan Nanoparticles and Its Application in Non-Parenteral Drug Delivery

(2017) Munawar Mohammed et al.   Pharmaceutics

Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery

(2016) Mingyong Zhou et al.   CARBOHYDRATE POLYMERS

Polyphenol-chitosan conjugates: Synthesis, characterization, and applications

(2016) Qiaobin Hu et al.   CARBOHYDRATE POLYMERS

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

(2016) Mingyong Zhou et al.   FOOD HYDROCOLLOIDS

Formation of redispersible polyelectrolyte complex nanoparticles from gallic acid-chitosan conjugate and gum arabic

(2016) Qiaobin Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In Vitro Antioxidant-Activity Evaluation of Gallic-Acid-Grafted Chitosan Conjugate Synthesized by Free-Radical-Induced Grafting Method

(2016) Qiaobin Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Low-density lipoprotein-coupled N-succinyl chitosan nanoparticles co-delivering siRNA and doxorubicin for hepatocyte-targeted therapy

(2014) Qiao-ling Zhu et al.   BIOMATERIALS

Curcumin, a component of golden spice: From bedside to bench and back

(2014) Sahdeo Prasad et al.   BIOTECHNOLOGY ADVANCES

Grafting of Gallic Acid onto Chitosan Enhances Antioxidant Activities and Alters Rheological Properties of the Copolymer

(2014) Minhao Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design, synthesis, physicochemical, and pharmacological evaluation of gallic acid esters as non-ulcerogenic and gastroprotective anti-inflammatory agents

(2014) Mamta Sachdeva Dhingra et al.   MEDICINAL CHEMISTRY RESEARCH

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

(2014) Kang Pan et al.   Soft Matter

Recent Developments in Delivery, Bioavailability, Absorption and Metabolism of Curcumin: the Golden Pigment from Golden Spice

(2014) Sahdeo Prasad et al.   Cancer Research and Treatment

Cationic β-Lactoglobulin Nanoparticles as a Bioavailability Enhancer: Protein Characterization and Particle Formation

(2013) Zi Teng et al.   BIOMACROMOLECULES

Carboxymethyl chitosan–soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3

(2013) Zi Teng et al.   FOOD CHEMISTRY

Synthesis of chitosan-gallic acid conjugate: Structure characterization and in vitro anti-diabetic potential

(2013) Jun Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation, characterization and antioxidant activity of phenolic acids grafted carboxymethyl chitosan

(2013) Jun Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

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

Antioxidant Potential of Spices and Their Active Constituents

(2012) K. Srinivasan   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic antioxidants-functionalized quaternized chitosan: Synthesis and antioxidant properties

(2012) Jianming Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

S-Protected Thiolated Chitosan for Oral Delivery of Hydrophilic Macromolecules: Evaluation of Permeation Enhancing and Efflux Pump Inhibitory Properties

(2012) Sarah Dünnhaupt et al.   MOLECULAR PHARMACEUTICS

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

(2011) A. Anitha et al.   CARBOHYDRATE POLYMERS

Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

(2011) Kashif Ahmed et al.   FOOD CHEMISTRY

Complex coacervation in pea protein isolate–chitosan mixtures

(2011) Catherine Elmer et al.   FOOD RESEARCH INTERNATIONAL

Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer

(2009) J. Shaikh et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch

(2009) Hailong Yu et al.   FOOD CHEMISTRY

Covalent Insertion of Antioxidant Molecules on Chitosan by a Free Radical Grafting Procedure

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

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

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

Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method

(2008) Rodrigo Scherer et al.   FOOD CHEMISTRY

Chitosan conjugated with deoxycholic acid and gallic acid: A novel biopolymer-based additive antioxidant for polyethylene

(2008) Wanvimol Pasanphan et al.   JOURNAL OF APPLIED POLYMER SCIENCE

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

(2007) John S. Mounsey et al.   FOOD HYDROCOLLOIDS