Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Tailoring the composition of hydrogel particles for the controlled delivery of phytopharmaceuticals

(2021) Marta Tsirigotis-Maniecka et al.   EUROPEAN POLYMER JOURNAL

The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin

(2021) Bei Jin et al.   PROCESS BIOCHEMISTRY

Binding of carotenoids to milk proteins: Why and how

(2021) Raphaela A. Mantovani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)

(2021) Chuan-He Tang   FOOD HYDROCOLLOIDS

Oral tribology: Providing insight into oral processing of food colloids

(2021) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach

(2021) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

Oral tribology, adsorption and rheology of alternative food proteins

(2021) Ben Kew et al.   FOOD HYDROCOLLOIDS

Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review

(2021) Yalong Guo et al.   FOOD HYDROCOLLOIDS

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study

(2021) Hao Li et al.   FOOD HYDROCOLLOIDS

Multi-frequency ultrasound-assisted dialysis modulates the self-assembly of alcohol-free zein-sodium caseinate to encapsulate curcumin and fabricate composite nanoparticles

(2021) Huiling Chen et al.   FOOD HYDROCOLLOIDS

Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles

(2020) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanocomposites for delivering agrochemicals: A comprehensive review

(2020) Titir Guha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different biopolymer‐based structured systems on the survival of probiotic strains during storage and in vitro digestion

(2020) Sofia Melchior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent advances in food colloidal delivery systems for essential oils and their main components

(2020) Ali Sedaghat Doost et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

(2020) Arima Diah Setiowati et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Egg-box model-based gelation of alginate and pectin: A review

(2020) Lianqi Cao et al.   CARBOHYDRATE POLYMERS

Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core

(2020) Shuai Chen et al.   FOOD HYDROCOLLOIDS

A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect

(2020) Hao Cheng et al.   FOOD HYDROCOLLOIDS

Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity

(2020) Yu Hu et al.   FOOD HYDROCOLLOIDS

Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Improved Physicochemical Properties of Curcumin-Loaded Solid Lipid Nanoparticles Stabilized by Sodium Caseinate-Lactose Maillard Conjugate

(2020) Shuangshuang Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phosphatidylcholine-depleted lecithin: a clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions

(2020) Mathieu Balcaen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

Pickering particles as interfacial reservoirs of antioxidants

(2020) Anja Schröder et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing

(2020) Zhong Zhang et al.   FOOD HYDROCOLLOIDS

Double emulsions fortified with plant and milk proteins as fat replacers in cheese

(2020) Paraskevi Paximada et al.   JOURNAL OF FOOD ENGINEERING

Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin

(2020) Mingqin Li et al.   FOOD HYDROCOLLOIDS

Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics

(2020) Wenjia Yan et al.   FOOD HYDROCOLLOIDS

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein

(2020) Edgar Alan Cortes Morales et al.   FOOD HYDROCOLLOIDS

Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions

(2020) Jilu Feng et al.   FOOD HYDROCOLLOIDS

Dairy protein-ligand interactions upon thermal processing and targeted delivery for the design of functional foods

(2019) Lloyd Condict et al.   Current Opinion in Food Science

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Review of polysaccharide particle-based functional drug delivery

(2019) Thomas G. Barclay et al.   CARBOHYDRATE POLYMERS

Dispersible Biopolymer Particles Loaded with Lactase as a Potential Delivery System To Control Lactose Hydrolysis in Milk

(2019) Lianger Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Towards new food emulsions: designing the interface and beyond

(2019) Claire Berton-Carabin et al.   Current Opinion in Food Science

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

(2019) Wahyu Wijaya et al.   Food Structure-Netherlands

Nanoparticles fabricated from bulk solid lipids: Preparation, properties, and potential food applications

(2019) Qixin Zhong et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method

(2019) Lei Dai et al.   FOOD HYDROCOLLOIDS

Lipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex

(2019) Siqi Wang et al.   FOOD HYDROCOLLOIDS

Zein Particle-Stabilized Water-In-Water Emulsion as a Vehicle for Hydrophilic Bioactive Compound Loading of Riboflavin

(2019) Jia-Feng Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

(2019) M.A. Colín-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potato protein- based carriers for enhancing bioavailability of astaxanthin

(2019) Ravit Edelman et al.   FOOD HYDROCOLLOIDS

The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation

(2019) Thaiane Marques da Silva et al.   FOOD RESEARCH INTERNATIONAL

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

(2019) Hao Huang et al.   FOOD CHEMISTRY

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells

(2018) Kang Pan et al.   FOOD CHEMISTRY

Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

(2018) Like Mao et al.   FOOD HYDROCOLLOIDS

Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method

(2018) Yang Wei et al.   FOOD HYDROCOLLOIDS

Complex coacervation: Encapsulation and controlled release of active agents in food systems

(2018) Noushin Eghbal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein oxidation in plant protein-based fibrous products: effect of encapsulated iron and process conditions

(2018) Patricia Duque Estrada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complex coacervation: Principles, mechanisms and applications in microencapsulation

(2018) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

(2018) Mehdi Mohammadian et al.   FOOD HYDROCOLLOIDS

Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

(2018) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

(2018) Hao Li et al.   FOOD HYDROCOLLOIDS

Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion

(2018) Like Mao et al.   FOOD CHEMISTRY

Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method

(2018) Hoang Thanh Nguyen et al.   FOOD CHEMISTRY

Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

(2017) Wahyu Wijaya et al.   FOOD HYDROCOLLOIDS

Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin

(2017) Guangrui Xu et al.   FOOD HYDROCOLLOIDS

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

(2017) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Coalescence of protein-stabilised emulsions studied with microfluidics

(2017) Kelly Muijlwijk et al.   FOOD HYDROCOLLOIDS

Whey protein–pectin soluble complexes for beverage applications

(2017) Ty B. Wagoner et al.   FOOD HYDROCOLLOIDS

Colloidal zein particles at water-water interfaces

(2017) Nino Chatsisvili 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

Design of novel emulsion microgel particles of tuneable size

(2017) Ophelie Torres et al.   FOOD HYDROCOLLOIDS

Formation of nanocomplexes comprising whey proteins and fucoxanthin: Characterization, spectroscopic analysis, and molecular docking

(2017) Junxiang Zhu et al.   FOOD HYDROCOLLOIDS

Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability

(2017) David Julian McClements   FOOD HYDROCOLLOIDS

Impact of laccase on the colour stability of structured oil-in-water emulsions

(2017) Catherine K.Y. Chan et al.   FOOD RESEARCH INTERNATIONAL

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

(2017) Seda Yildirim-Elikoglu et al.   FOOD REVIEWS INTERNATIONAL

Solid-in-Oil-in-Water Emulsions for Delivery of Lactase To Control in Vitro Hydrolysis of Lactose in Milk

(2017) Yun Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Eugenol Nanoemulsion Stabilized with Zein and Sodium Caseinate by Self-Assembly

(2017) Lei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of a Multiligand Complex of Bovine Serum Albumin with Retinol, Resveratrol, and (−)-Epigallocatechin-3-gallate for the Protection of Bioactive Components

(2017) Yi Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

(2017) L.A. Bosnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron

(2017) Yi Shen et al.   Nature Nanotechnology

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control

(2017) Meinou N. Corstens et al.   Journal of Functional Foods

Natural Colorants: Food Colorants from Natural Sources

(2017) Gregory T. Sigurdson et al.   Annual Review of Food Science and Technology

Enzyme-Based Strategies for Structuring Foods for Improved Functionality

(2017) Benjamin Zeeb et al.   Annual Review of Food Science and Technology

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

Label-free quantitative 1H NMR spectroscopy to study low-affinity ligand–protein interactions in solution: A contribution to the mechanism of polyphenol-mediated astringency

(2017) Judith Delius et al.   PLoS One

Hyaluronic acid for anticancer drug and nucleic acid delivery

(2016) Franco Dosio et al.   ADVANCED DRUG DELIVERY REVIEWS

Blocking Gastric Lipase Adsorption and Displacement Processes with Viscoelastic Biopolymer Adsorption Layers

(2016) Nathalie Scheuble et al.   BIOMACROMOLECULES

Binary Complex Based on Zein and Propylene Glycol Alginate for Delivery of Quercetagetin

(2016) Cuixia Sun et al.   BIOMACROMOLECULES

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

(2016) Fuguo Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Water-in-water (W/W) emulsions

(2016) Jordi Esquena   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Development of “all natural” layer-by-layer redispersible solid lipid nanoparticles by nano spray drying technology

(2016) Taoran Wang et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation

(2016) T. Koupantsis et al.   FOOD HYDROCOLLOIDS

Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility

(2016) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase

(2016) Mohammad Anvari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of molecular exchange on water droplet size analysis as determined by diffusion NMR: The W/O/W double emulsion case

(2016) Lien Vermeir et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles

(2016) Rilton A. de Freitas et al.   LANGMUIR

Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations

(2016) Chloe M. O'Sullivan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Organic Nanoparticles in Foods: Fabrication, Characterization, and Utilization

(2016) Kang Pan et al.   Annual Review of Food Science and Technology

Designing Whey Protein–Polysaccharide Particles for Colloidal Stability

(2016) Ty Wagoner et al.   Annual Review of Food Science and Technology

Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions

(2016) Liqiang Zou et al.   RSC Advances

Complexes of dextran sulfate and anthocyanins from Vaccinium myrtillus: Formation and stability

(2015) Rima Klimaviciute et al.   CARBOHYDRATE POLYMERS

Investigation and application of measurement techniques for the determination of the encapsulation efficiency of O/W/O multiple emulsions stabilized by hydrocolloid gelation

(2015) U.S. Schmidt et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review

(2015) Meinou N. Corstens et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method

(2015) Zhiyong He et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestions

(2015) Yun Zhang et al.   FOOD HYDROCOLLOIDS

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

(2015) A.K.L. Oppermann et al.   FOOD HYDROCOLLOIDS

The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers

(2015) Yun Zhang et al.   FOOD RESEARCH INTERNATIONAL

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

(2015) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

(2015) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

(2015) Divya Eratte et al.   Journal of Functional Foods

Tailored Interfacial Rheology for Gastric Stable Adsorption Layers

(2014) N. Scheuble et al.   BIOMACROMOLECULES

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Zein as a source of functional colloidal nano- and microstructures

(2014) Ashok R. Patel et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

(2014) Solène Le Maux et al.   Dairy Science & Technology

A study of multi-ligand beta-lactoglobulin complex formation

(2014) Jie Zhang et al.   FOOD CHEMISTRY

β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical

(2014) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase

(2014) Natalia Perez-Moral et al.   FOOD HYDROCOLLOIDS

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

(2014) Kang Pan et al.   Soft Matter

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

(2013) Zuobing Xiao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Soy Protein/Soy Polysaccharide Complex Nanogels: Folic Acid Loading, Protection, and Controlled Delivery

(2013) Xuzhe Ding et al.   LANGMUIR

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

(2013) Raffaele Mezzenga et al.   REPORTS ON PROGRESS IN PHYSICS

Rheological and structural study of electrostatic cross-linked xanthan gum hydrogels induced by β-lactoglobulin

(2013) Xuan T. Le et al.   Soft Matter

Production of nanoparticles by anti-solvent precipitation for use in food systems

(2013) Iris Julie Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein

(2013) Johanna Beicht et al.   Food & Function

The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique

(2012) Ai Mey Chuah et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

A review of delivery systems in cosmetics

(2012) Firas G. Hougeir et al.   Dermatologic Therapy

Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation

(2012) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficacy of Food Proteins as Carriers for Flavonoids

(2012) Maxime C. Bohin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

(2012) Xiangyang Li et al.   LANGMUIR

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

(2011) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability

(2011) Benjamin Zeeb et al.   FOOD HYDROCOLLOIDS

Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

(2011) O. Benjamin et al.   FOOD HYDROCOLLOIDS

Hollow nanoparticles from zein for potential medical applications

(2011) Helan Xu et al.   JOURNAL OF MATERIALS CHEMISTRY

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

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids

(2010) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads

(2010) Yan Li et al.   FOOD HYDROCOLLOIDS

A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase

(2010) Jin-Long Li et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin/Folic Acid Complexes: Formation, Characterization, and Biological Implication

(2010) Li Liang et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Mechanical Characterization and pH Response of Fibril-Reinforced Microcapsules Prepared by Layer-by-Layer Adsorption

(2010) Francisco J. Rossier-Miranda et al.   LANGMUIR

Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

(2009) Rachel Lutz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Milk proteins as vehicles for bioactives

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

Zein nanoparticles produced by liquid–liquid dispersion

(2009) Qixin Zhong et al.   FOOD HYDROCOLLOIDS

Structure of Heat-Induced β-Lactoglobulin Aggregates and their Complexes with Sodium-Dodecyl Sulfate

(2008) Jin-Mi Jung et al.   BIOMACROMOLECULES

Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products

(2008) I. Narchi et al.   FOOD HYDROCOLLOIDS

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

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Structuring food emulsions in the gastrointestinal tract to modify lipid digestion

(2008) Harjinder Singh et al.   PROGRESS IN LIPID RESEARCH

Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

(2007) François Littoz et al.   FOOD HYDROCOLLOIDS