Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties

Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions

(2021) Qian Li et al.   FOOD CHEMISTRY

Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application

(2021) Jingyi Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems

(2020) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

(2020) Surangna Jain et al.   FOOD HYDROCOLLOIDS

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

(2020) Yujuan Xu et al.   FOOD HYDROCOLLOIDS

The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture

(2020) Ning Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum

(2020) Yue Wei et al.   FOOD CHEMISTRY

Pomegranate seed oil nanoemulsion enriched by α-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability

(2020) Sayed Mohammad Sahafi et al.   FOOD CHEMISTRY

Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

(2019) Haotian Liu et al.   FOOD HYDROCOLLOIDS

Covalent modification of β-lactoglobulin by (−)-epigallocatechin-3-gallate results in a novel antioxidant molecule

(2019) Fei Tao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

(2019) Haoxie Xu et al.   FOOD CHEMISTRY

Advances in research on bioactivity, metabolism, stability and delivery systems of lycopene

(2019) Xiuping Liang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

(2019) Weiyi He et al.   Journal of Functional Foods

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

(2019) Li Zhang et al.   FOOD HYDROCOLLOIDS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

(2018) Yuting Fan et al.   FOOD CHEMISTRY

Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols

(2018) Xuli Wu et al.   FOOD CHEMISTRY

Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions

(2018) Yan Liu et al.   FOOD HYDROCOLLOIDS

In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin–Egg White Protein Conjugates

(2018) Luping Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

(2018) Ana-Maria Oancea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin

(2018) Yuqin Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

(2017) Luping Gu et al.   FOOD RESEARCH INTERNATIONAL

β-Lactoglobulin–chlorogenic acid conjugate-based nanoparticles for delivery of (−)-epigallocatechin-3-gallate

(2017) Yuting Fan et al.   RSC Advances

Nanoemulsions: stability and physical properties

(2017) Juan Manuel Montes de Oca-Ávalos et al.   Current Opinion in Food Science

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant

(2016) Lei Wang et al.   FOOD CHEMISTRY

Mechanism of Formation and Stabilization of Nanoparticles Produced by Heating Electrostatic Complexes of WPI–Dextran Conjugate and Chondroitin Sulfate

(2016) Qingyuan Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of (−)-epigallocatechin gallate and its activity in liquid formulations and delivery systems

(2016) Olga Krupkova et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Progress in natural emulsifiers for utilization in food emulsions

(2016) Bengu Ozturk et al.   Current Opinion in Food Science

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method

(2014) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liposome as a Delivery System for Carotenoids: Comparative Antioxidant Activity of Carotenoids As Measured by Ferric Reducing Antioxidant Power, DPPH Assay and Lipid Peroxidation

(2014) Chen Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

(2014) M. Nor Afizah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Investigation into the antioxidant activity and chemical composition of alcoholic extracts from defatted marigold (Tagetes erecta L.) residue

(2011) Ying Gong et al.   FITOTERAPIA

The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)

(2010) Yong Wang et al.   JOURNAL OF FOOD ENGINEERING

Synthesis of Antioxidant Polymers by Grafting of Gallic Acid and Catechin on Gelatin

(2009) Umile Gianfranco Spizzirri et al.   BIOMACROMOLECULES

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Functional properties of protein isolates from soybeans stored under various conditions

(2008) Chun Liu et al.   FOOD CHEMISTRY