Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media

The antifungal effects of cinnamaldehyde against Aspergillus niger and its application in bread preservation

(2020) Qi Sun et al.   FOOD CHEMISTRY

Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method

(2020) Qian Liu et al.   FOOD HYDROCOLLOIDS

Characterization of ovalbumin-carvacrol inclusion complexes as delivery systems with antibacterial application

(2020) Shengqi Rao et al.   FOOD HYDROCOLLOIDS

Traditional uses, phytochemistry and pharmacological activities of the genus Cinnamomum (Lauraceae): A review

(2020) Jun Wang et al.   FITOTERAPIA

Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages

(2020) Mehri Karim et al.   JOURNAL OF FOOD ENGINEERING

Association of zein nanoparticles with botanical compounds for effective pest control systems

(2019) Jhones L. de Oliveira et al.   PEST MANAGEMENT SCIENCE

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

(2019) Md. Saifullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Self-assembled nanoparticles from heat treated ovalbumin as nanocarriers for polyunsaturated fatty acids

(2019) Flavia F. Visentini et al.   FOOD HYDROCOLLOIDS

Bioaccessibility of folic acid in egg white nanocarriers and protein digestion profile in solution and in emulsion

(2019) Carolina Arzeni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review of cinnamaldehyde and its derivatives as antibacterial agents

(2019) Amanda A. Doyle et al.   FITOTERAPIA

Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

(2019) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

Production of protein nanovehicles by heat treatment of industrial egg white in a batch reactor

(2019) Osvaldo E. Sponton et al.   JOURNAL OF FOOD ENGINEERING

Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity

(2018) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Antibacterial mechanisms of cinnamon and its constituents: A review

(2018) N.G. Vasconcelos et al.   MICROBIAL PATHOGENESIS

Anti quorum sensing and anti biofilm efficacy of cinnamaldehyde encapsulated chitosan nanoparticles against Pseudomonas aeruginosa PAO1

(2018) Pattnaik Subhaswaraj et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and characterization of self-assembled bovine serum albumin nanoparticles as chrysin delivery systems

(2018) Joana B. Ferrado et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles

(2018) Mingyu Ji et al.   FOOD HYDROCOLLOIDS

Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity

(2017) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Formation and colloidal stability of ovalbumin-retinol nanocomplexes

(2017) Flavia F. Visentini et al.   FOOD HYDROCOLLOIDS

Biopolymer nanoparticles for vehiculization and photochemical stability preservation of retinol

(2017) Flavia F. Visentini et al.   FOOD HYDROCOLLOIDS

Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

(2017) M. Ghaderi-Ghahfarokhi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication of Electrospun Polylactic Acid/Cinnamaldehyde/β-Cyclodextrin Fibers as an Antimicrobial Wound Dressing

(2017) Yaowen Liu et al.   Polymers

Cinnamaldehyde and its derivatives, a novel class of antifungal agents

(2016) Sheikh Shreaz et al.   FITOTERAPIA

Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects

(2016) Osvaldo E. Sponton et al.   FOOD CHEMISTRY

DLS and zeta potential – What they are and what they are not?

(2016) Sourav Bhattacharjee   JOURNAL OF CONTROLLED RELEASE

Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study

(2015) Adrián A. Perez et al.   FOOD CHEMISTRY

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

Preparation of Chitosan-Alginate Nanoparticles forTrans-cinnamaldehyde Entrapment

(2015) Andre Loquercio et al.   JOURNAL OF FOOD SCIENCE

Removal of phosphate anions using the modified chitosan beads: Adsorption kinetic, isotherm and mechanism studies

(2015) Xin Liu et al.   POWDER TECHNOLOGY

β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids

(2014) Adrián A. Perez et al.   FOOD CHEMISTRY

Thymol Nanoencapsulated by Sodium Caseinate: Physical and Antilisterial Properties

(2014) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complexes between linoleate and native or aggregated β-lactoglobulin: Interaction parameters and in vitro cytotoxic effect

(2013) Solène Le Maux et al.   FOOD CHEMISTRY

Comparative study of the antifungal activity of some essential oils and their major phenolic components against Aspergillus niger using three different methods

(2012) Latifa BOUDDINE   AFRICAN JOURNAL OF BIOTECHNOLOGY

Comparative study of the interactions between ovalbumin and three alkaloids by spectrofluorimetry

(2012) Rui-qiang Wang et al.   MOLECULAR BIOLOGY REPORTS

Antifungal activity of cinnamaldehyde and eugenol congeners against wood-rot fungi

(2007) Sen-Sung Cheng et al.   BIORESOURCE TECHNOLOGY