The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties

Effect of resveratrol on the repair of kidney and brain injuries and its regulation on klotho gene in D-galactose-induced aging mice

(2021) San-Hui Chu et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model

(2021) Jian Gao et al.   FOOD CHEMISTRY

Brij-stabilized zein nanoparticles as potential drug carriers

(2021) Agnese Gagliardi et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Encapsulation of curcumin using fucoidan stabilized zein nanoparticles: Preparation, characterization, and in vitro release performance

(2021) Hong Zhang et al.   JOURNAL OF MOLECULAR LIQUIDS

Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties

(2021) Mudasir Ahmad et al.   FOOD CHEMISTRY

Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion

(2021) Tiantian Zhao et al.   FOOD CHEMISTRY

Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics

(2021) Jiarun Han et al.   FOOD CHEMISTRY

Encapsulation of resveratrol in zein-polyglycerol conjugate stabilized O/W nanoemulsions: Chemical stability, in vitro gastrointestinal digestion, and antioxidant activity

(2021) Peipei Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion

(2021) Hujun Xie et al.   FOOD CHEMISTRY

Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods

(2021) Chengzhi Liu et al.   FOOD HYDROCOLLOIDS

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

(2020) Chuyue Xiang et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior

(2020) Songnan Li et al.   FOOD HYDROCOLLOIDS

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

Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles

(2019) Qiaomei Zhu et al.   FOOD HYDROCOLLOIDS

Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

(2019) Chen Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

(2018) Ahmed A. Abd El-Maksoud et al.   FOOD CHEMISTRY

Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

Role of zein incorporation on hydrophobic drug-loading capacity and colloidal stability of phospholipid nanoparticles

(2018) Soon-Seok Hong et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

(2018) Hujun Xie et al.   FOOD HYDROCOLLOIDS

A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

(2017) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions

(2017) Yanyun Cao et al.   JOURNAL OF FOOD SCIENCE

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

(2016) Sahar Tamnak et al.   FOOD HYDROCOLLOIDS

Antioxidant Nanocomplexes for Delivery of Epigallocatechin-3-gallate

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

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry

(2014) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity

(2014) Juan You et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone

(2012) Yanshun Xu et al.   FOOD CHEMISTRY

Zein-based polymers formed by modifications with isocyanates

(2012) David J. Sessa et al.   INDUSTRIAL CROPS AND PRODUCTS

Structural modification of soy protein by the lipid peroxidation product acrolein

(2009) Wei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY