Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes

Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances

(2021) Chen Tan et al.   BIOTECHNOLOGY ADVANCES

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

(2021) Xi Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Electrospraying as a novel process for the synthesis of particles/nanoparticles loaded with poorly water-soluble bioactive molecules

(2021) Hadis Rostamabadi et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

A family of chitosan-peptide conjugates provides broad HLB values, enhancing emulsion’s stability, antioxidant and drug release capacity

(2021) Xinyu Meng et al.   CARBOHYDRATE POLYMERS

New Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles: Synthesis, characterization and tracking of the nanoparticles after skin application

(2021) Asma Sharkawy et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein

(2021) Gege Sun et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Electrospinning cellulose acetate/silk fibroin/Au-Ag hybrid composite nanofiber for enhanced biocidal activity against MCF-7 breast cancer cell

(2021) Mayakrishnan Arumugam et al.   Materials Science & Engineering C-Materials for Biological Applications

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols

(2021) Yujuan Xu et al.   FOOD CHEMISTRY

Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates

(2021) Majid Nooshkam et al.   FOOD CHEMISTRY

Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties

(2021) Sawssen Hajji et al.   FOOD HYDROCOLLOIDS

Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

(2021) Lian Jiang et al.   FOOD HYDROCOLLOIDS

A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

(2021) Wanying He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum Arabic O/W emulsions crosslinked by genipin

(2021) Cen Zhang et al.   FOOD HYDROCOLLOIDS

Anticancer nano-delivery systems based on bovine serum albumin nanoparticles: A critical review

(2021) Raghu Solanki et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate

(2021) Seid Reza Falsafi et al.   FOOD CHEMISTRY

Enhancing trans-resveratrol topical delivery and photostability through entrapment in chitosan/gum Arabic Pickering emulsions

(2020) Asma Sharkawy et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin

(2020) Kang Liu et al.   CARBOHYDRATE POLYMERS

Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation

(2020) Yun-Bo Yu et al.   FOOD HYDROCOLLOIDS

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

(2020) Ran Meng et al.   FOOD HYDROCOLLOIDS

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

Core-shell pea protein-carboxymethylated corn fiber gum composite nanoparticles as delivery vehicles for curcumin

(2020) Yue Wei et al.   CARBOHYDRATE POLYMERS

Protein–polysaccharide interactions and aggregates in food formulations

(2020) Luigi Gentile   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability

(2020) Dongze Li et al.   FOOD CHEMISTRY

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study

(2020) Xiao-Min Li et al.   FOOD CHEMISTRY

Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

(2020) Xiang Huang et al.   FOOD HYDROCOLLOIDS

Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering emulsions for encapsulation and delivery of bioactives

(2020) William Wachira Mwangi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluating the structural properties of bioactive‐loaded nanocarriers with modern analytical tools

(2020) Hadis Rostamabadi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes

(2020) Cen Zhang et al.   FOOD HYDROCOLLOIDS

Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships

(2020) Feifei Shi et al.   FOOD HYDROCOLLOIDS

Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides

(2020) Mengzhen Ding et al.   FOOD CHEMISTRY

Fabrication of multilayer structural microparticles for co-encapsulating coenzyme Q10 and piperine: Effect of the encapsulation location and interface thickness

(2020) Shuai Chen et al.   FOOD HYDROCOLLOIDS

Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions

(2020) Miao Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

(2020) Chengbin Zhao et al.   FOOD HYDROCOLLOIDS

In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates

(2020) Qiuhui Hu et al.   FOOD HYDROCOLLOIDS

Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition

(2020) Jorge L. Muriel Mundo et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

(2020) Loleny Tavares et al.   FOOD HYDROCOLLOIDS

The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules

(2020) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

(2020) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

(2020) Yue Ding et al.   FOOD HYDROCOLLOIDS

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes

(2020) Zhongyang Ren et al.   FOOD HYDROCOLLOIDS

Influence of Maillard Reaction Extent on Acid Induced Gels of Whey Proteins and Dextrans

(2019) Maria Julia Spotti et al.   FOOD HYDROCOLLOIDS

Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

(2019) Zihao Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin–Chitosan-Complex Particles

(2019) Fu-Zhen Zhou 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

Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion

(2019) Parastou Farshi et al.   Food Bioscience

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

(2019) Yan-Teng Xu et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of quercetin in Eudragit-coated liposomes for intestinal delivery

(2019) Carla Caddeo et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Co-encapsulation of lupulon and xanthohumol in lecithin-based nanoliposomes developed by sonication method

(2019) Neda Khatib et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures

(2019) Jochen Weiss et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis

(2019) Hao Chen et al.   FOOD CHEMISTRY

Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution

(2019) Yang Lan et al.   FOOD CHEMISTRY

Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions

(2019) Cen Zhang et al.   FOOD HYDROCOLLOIDS

Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers

(2019) Ines Kutzli et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

(2019) Xiao-Nan Huang et al.   FOOD HYDROCOLLOIDS

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

(2019) Zihao Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Spray-drying of protein/polysaccharide complexes: Dissociation of the effects of shearing and heating

(2019) Jian Wang et al.   FOOD CHEMISTRY

Comparision of heteroaggregation, layer-by-layer and directly mixing techniques on the physical properties and in vitro digestion of emulsions

(2019) Xu Wang et al.   FOOD HYDROCOLLOIDS

Physicochemical mechanisms of different biopolymers' (lysozyme, gum arabic, whey protein, chitosan) adsorption on green tea extract loaded liposomes

(2019) Damla Dag et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide

(2019) Chuanai Cao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanostructured conjugates from tara gum and α-lactalbumin. Part 1. Structural characterization

(2019) Héctor Luis Hernández Hernández et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties

(2019) Guo-Qing Huang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction

(2019) Xuyan Dong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of transglutaminase treatment on properties of coconut protein-guar gum composite film

(2019) Karuna L. Sorde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro digestion of polysaccharide including whey protein isolate hydrogels

(2019) Baris Ozel et al.   CARBOHYDRATE POLYMERS

Multiple pickering high internal phase emulsions stabilized by modified diatomite particles via one-step emulsification process

(2019) Yungang Bai et al.   CHEMICAL ENGINEERING SCIENCE

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan

(2019) Kedong Tai et al.   FOOD HYDROCOLLOIDS

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

(2019) Yi Pan et al.   FOOD HYDROCOLLOIDS

Atomic force microscopy measurements of anionic liposomes reveal the effect of liposomal rigidity on antigen-specific regulatory T cell responses

(2019) Naomi Benne et al.   JOURNAL OF CONTROLLED RELEASE

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

(2019) Jiang Yi et al.   FOOD CHEMISTRY

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

(2019) Yong Yan et al.   FOOD HYDROCOLLOIDS

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

The influence of sodium alginate and genipin on physico-chemical properties and stability of WPI coated liposomes

(2019) A. Zamani Ghaleshahi et al.   FOOD RESEARCH INTERNATIONAL

Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes

(2019) Kristen Griffin et al.   JOURNAL OF FOOD ENGINEERING

Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety Alu Prot -CGNA and ionic polysaccharides on d -limonene retention during spray-drying

(2018) César Burgos-Díaz et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity

(2018) Yuting Fan et al.   FOOD CHEMISTRY

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

(2018) Wenfei Xiong et al.   FOOD CHEMISTRY

Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan

(2018) G. Aguilar-Vázquez et al.   FOOD HYDROCOLLOIDS

Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

(2018) Wenjuan Qu et al.   FOOD HYDROCOLLOIDS

Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability

(2018) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum

(2018) Marziyeh Sepeidnameh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties of casein-dextran nanoparticles prepared by controlled dry and wet heating

(2018) Jun Meng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

(2018) A.G. Estrada-Fernández et al.   JOURNAL OF FOOD ENGINEERING

Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes

(2018) Sumudu N. Warnakulasuriya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate

(2018) Maria Cermeño et al.   FOOD HYDROCOLLOIDS

Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning

(2018) Ines Kutzli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein-polysaccharide nanohybrids: Hybridization techniques and drug delivery applications

(2018) Mohamed Gaber et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

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

Fabrication of food-grade nanofibers of whey protein Isolate–Guar gum using the electrospinning method

(2018) Masoud Aman mohammadi et al.   FOOD HYDROCOLLOIDS

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng 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

Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics

(2017) Bai Qu et al.   FOOD HYDROCOLLOIDS

Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment

(2017) Krystel Li 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

A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides

(2017) Chuchu Hou et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of colloidal particles synergistic with emulsifier stabilizing Pickering emulsion

(2017) Yali Zhang et al.   INTEGRATED FERROELECTRICS

Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation

(2017) Sareh Boostani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules

(2017) Elham Assadpour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional colloids from proteins and polysaccharides for food applications

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

Evolution of macromolecular complexity in drug delivery systems

(2017) Ashok Kakkar et al.   Nature Reviews Chemistry

Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions

(2016) Liya Liu et al.   FOOD HYDROCOLLOIDS

Enhanced water resistance properties of bacterial cellulose multilayer films by incorporating interlayers of electrospun zein fibers

(2016) Zhili Wan et al.   FOOD HYDROCOLLOIDS

Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles

(2016) Xiaoxia Huang et al.   FOOD RESEARCH INTERNATIONAL

Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions

(2016) Kamil P. Drapala et al.   INTERNATIONAL DAIRY JOURNAL

Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin

(2016) Seyed Mohammad Hashem Hosseini et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

(2016) Jin Feng et al.   Journal of Functional Foods

Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

(2015) Yating Zhang et al.   FOOD HYDROCOLLOIDS

Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions

(2015) P.R. Sarika et al.   FOOD HYDROCOLLOIDS

Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability

(2015) Ebenezer A. Ifeduba et al.   FOOD HYDROCOLLOIDS

Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions

(2015) Yaoguang Chang et al.   FOOD HYDROCOLLOIDS

Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

(2015) Shuqin Xia et al.   FOOD HYDROCOLLOIDS

Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

(2015) Mohammad Anvari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fabrication and Characterization of Stable Soy β-Conglycinin–Dextran Core–Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point

(2015) Ji-Lu Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein–Carbohydrate Maillard Conjugation

(2015) Gabriel Davidov-Pardo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation, Characterization and In vitro Evaluation of Theophylline Nanoparticles Prepared with Dextran- Conjugated Soy Protein

(2015) B Jin et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

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

Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

(2014) Chen Li et al.   FOOD RESEARCH INTERNATIONAL

Controlled Release of β-Carotene in β-Lactoglobulin–Dextran-Conjugated Nanoparticles’ in Vitro Digestion and Transport with Caco-2 Monolayers

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

Fabrication of Self-Assembled (−)-Epigallocatechin Gallate (EGCG) Ovalbumin–Dextran Conjugate Nanoparticles and Their Transport across Monolayers of Human Intestinal Epithelial Caco-2 Cells

(2014) Zheng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsion stabilisation using polysaccharide–protein complexes

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

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

Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice

(2013) Hulya Ilyasoglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system

(2012) Zhanmei Jiang et al.   FOOD CHEMISTRY

Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis

(2012) Jin-Bo Zhang et al.   FOOD HYDROCOLLOIDS

Covalent attachment of fenugreek gum to soy whey protein isolate through natural Maillard reaction for improved emulsion stability

(2012) Madzlan Kasran et al.   FOOD HYDROCOLLOIDS

Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

(2012) Yue Li et al.   FOOD HYDROCOLLOIDS

Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique

(2012) Bhavini Shah et al.   JOURNAL OF FOOD ENGINEERING

Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions

(2012) Xiu-Ying Zhuo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions

(2012) Bhavini Shah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Facile fabrication of the glutaraldehyde cross-linked collagen/chitosan porous scaffold for skin tissue engineering

(2012) Yunyun Liu et al.   Materials Science & Engineering C-Materials for Biological Applications

Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages

(2011) Gilad Markman et al.   Food & Function

Effects of high pressure homogenization on rheological properties of flaxseed gum

(2010) Yong Wang et al.   CARBOHYDRATE POLYMERS

Green Preparation Process, Characterization and Antitumor Effects of Doxorubicin-BSA-Dextran Nanoparticles

(2010) Wei Deng et al.   MACROMOLECULAR BIOSCIENCE

Stable Oil-in-Water Emulsions Prepared from Soy Protein−Dextran Conjugates

(2009) Keke Xu et al.   LANGMUIR