Lipid oxidation and in vitro digestion of pickering emulsion based on zein-adzuki bean seed coat polyphenol covalent crosslinking nanoparticles

Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef

(2021) Rui Jia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility

(2020) Hualu Zhou et al.   FOOD HYDROCOLLOIDS

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins

(2020) Jianhua Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

(2019) Xiao Liu et al.   JOURNAL OF CEREAL SCIENCE

Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch

(2019) Mingzhu Zheng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions

(2019) Gege Sun et al.   FOOD HYDROCOLLOIDS

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

(2019) Dan Li et al.   FOOD HYDROCOLLOIDS

Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol

(2018) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Long-Term Stability of n-Alkane-in-Water Pickering Nanoemulsions: Effect of Aqueous Solubility of Droplet Phase on Ostwald Ripening

(2018) Kate Louise Thompson et al.   LANGMUIR

Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin

(2018) Shuai Chen et al.   CARBOHYDRATE POLYMERS

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Hao Li et al.   FOOD HYDROCOLLOIDS

Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property

(2018) Shuai Chen et al.   FOOD CHEMISTRY

The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan

(2018) Meng-Fan Li 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

Zein/tannic acid complex nanoparticles-stabilised emulsion as a novel delivery system for controlled release of curcumin

(2017) Yuan Zou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

(2016) Yong-Hui Wang et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

(2016) Ya-Qiong Hu et al.   FOOD HYDROCOLLOIDS

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

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

Effects of β-glucans on properties of soya bean protein isolate thermal gels

(2014) Cheng-Bin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ileal brake activation: macronutrient-specific effects on eating behavior?

(2014) M van Avesaat et al.   INTERNATIONAL JOURNAL OF OBESITY

Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity

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

Chitosan–hydroxycinnamic acid conjugates: Preparation, antioxidant and antimicrobial activity

(2013) Dae-Sung Lee et al.   FOOD CHEMISTRY

Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point

(2013) Leonardo Cornacchia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-obesity role of adzuki bean extract containing polyphenols: in vivo and in vitro effects

(2012) Tomoko Kitano-Okada et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Azuki bean polyphenols intake during lactation upregulate AMPK in male rat offspring exposed to fetal malnutrition

(2012) Yuuka Mukai et al.   NUTRITION

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein

(2010) Boce Zhang et al.   FOOD CHEMISTRY

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

(2010) Zhanqun Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms of lipid oxidation in food dispersions

(2010) Thaddao Waraho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Characterization of the morphology and thermal properties of Zein Prolamine nanostructures obtained by electrospinning

(2007) S. Torres-Giner et al.   FOOD HYDROCOLLOIDS