Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates

Cross-linking treatment of arabinoxylan improves its antioxidant and hypoglycemic activities after simulated in vitro digestion

(2021) Shanshan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure

(2020) Yang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhanced Physicochemical Stability of β-Carotene Emulsions Stabilized by β-Lactoglobulin−Ferulic Acid−Chitosan Ternary Conjugate

(2020) Di Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactive effects of molecular weight and degree of substitution on biological activities of arabinoxylan and its hydrolysates from triticale bran

(2020) Hong Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

(2019) Rui Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate

(2019) Lei Zhong et al.   CARBOHYDRATE POLYMERS

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

(2019) Fengchao Zha et al.   FOOD CHEMISTRY

An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate‐Carboxymethyl Chitosan Maillard Conjugates Loaded with Rutin

(2019) Yue Han et al.   JOURNAL OF FOOD SCIENCE

Emulsifying properties of wheat bran arabinoxylan modified with whey protein isolate using the Maillard reaction

(2019) Dingyang Lv et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules

(2018) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

(2018) Wei Liu et al.   Journal of Functional Foods

Physicochemical properties of soy protein isolates-acacia gum conjugates

(2018) L. Mu et al.   CZECH JOURNAL OF FOOD SCIENCES

Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate

(2018) Jianhua Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system

(2018) Yunqi Shi et al.   FOOD HYDROCOLLOIDS

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction

(2018) Lei Zhong et al.   FOOD HYDROCOLLOIDS

Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

(2017) Binwei Bi et al.   FOOD CHEMISTRY

Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

(2017) Fuguo Liu et al.   FOOD CHEMISTRY

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

(2017) Yuting Fan et al.   FOOD HYDROCOLLOIDS

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

Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

(2016) Cansu Ekin Gumus et al.   FOOD HYDROCOLLOIDS

BSA-dextran emulsion for protection and oral delivery of curcumin

(2016) Chaonan Wang et al.   FOOD HYDROCOLLOIDS

A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

(2015) Yuexi Yang et al.   FOOD HYDROCOLLOIDS

Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

(2014) Duoxia Xu et al.   FOOD CHEMISTRY

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

(2013) Wen-qiong Wang et al.   FOOD CHEMISTRY

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces

(2013) Hanna Salminen et al.   FOOD HYDROCOLLOIDS

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

(2013) M.S. Martinez-Alvarenga et al.   FOOD HYDROCOLLOIDS

Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions

(2013) Roy J. B. M. Delahaije et al.   LANGMUIR

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions

(2011) Uri Lesmes et al.   FOOD HYDROCOLLOIDS

Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

(2011) Li-Ya Niu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme

(2011) Yann Desfougères et al.   LANGMUIR

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion model

(2010) Pan Wang et al.   FOOD HYDROCOLLOIDS

Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

(2010) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY

Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin

(2009) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions

(2009) D. Ries et al.   INTERNATIONAL DAIRY JOURNAL

Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

(2009) Thrandur Helgason et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

(2008) S. Drusch et al.   FOOD HYDROCOLLOIDS

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL