Delivery of hyperoside by using a soybean protein isolated-soy soluble polysaccharide nanocomplex: Fabrication, characterization, and in vitro release properties

Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion

(2021) Xiao Liang et al.   FOOD RESEARCH INTERNATIONAL

Interaction mechanisms and structure-affinity relationships between hyperoside and soybean β-conglycinin and glycinin

(2021) Di Wu et al.   FOOD CHEMISTRY

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

(2021) Hujun Xie et al.   FOOD CHEMISTRY

Binding mechanism and functional evaluation of quercetin 3-rhamnoside on lipase

(2021) Di Wu et al.   FOOD CHEMISTRY

Structural transitions of ovalbumin/κ-carrageenan complexes under the effects of pH and composition

(2020) Zhizhuo Lu et al.   CHEMICAL PHYSICS

Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability

(2020) Fan-Bing Meng et al.   CARBOHYDRATE POLYMERS

Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

(2020) Mehdi Mohammadian et al.   Food Science and Human Wellness

Effects of carboxymethylcellulose and soybean soluble polysaccharides on the stability of mung bean protein isolates in aqueous solution

(2020) Si Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion

(2019) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Study of the variability of rutin, vitexin, hyperoside, quercetin in “Crataegi folium cum flore” of hawthorn (Crataegus L.) species from Russian flora

(2019) Valentina A. Sagaradze et al.   Journal of Applied Research on Medicinal and Aromatic Plants

Mutamba (Guazuma ulmifolia Lam.) fruit as a novel source of dietary fibre and phenolic compounds

(2019) Gustavo Araujo Pereira et al.   FOOD CHEMISTRY

How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin

(2019) Di Wu et al.   FOOD CHEMISTRY

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

(2019) Mengnan Ju et al.   FOOD HYDROCOLLOIDS

Stability and in vitro digestion simulation of soy protein isolate-vitamin D3 nanocomposites

(2019) Anqi Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type

(2018) Lei Dai et al.   FOOD CHEMISTRY

Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins

(2017) Lijun Sun et al.   FOOD CHEMISTRY

Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for Antioxidative Curcumin

(2017) Jing-Kun Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pharmaceutical Amorphous Nanoparticles

(2017) Rajan Jog et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Quercetagetin loaded in soy protein isolate–κ-carrageenan complex: Fabrication mechanism and protective effect

(2016) Weiyou Wang et al.   FOOD RESEARCH INTERNATIONAL

Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

(2015) Seyed Mohammad Hashem Hosseini et al.   FOOD HYDROCOLLOIDS

Complex coacervation between flaxseed protein isolate and flaxseed gum

(2015) Pratibha Kaushik et al.   FOOD RESEARCH INTERNATIONAL

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions

(2013) Tatsunori Nobuhara et al.   FOOD HYDROCOLLOIDS

Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides

(2013) Moumita Ray et al.   FOOD RESEARCH INTERNATIONAL

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

(2013) Xuzhe Ding et al.   LANGMUIR

Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study

(2012) J. Zhang et al.   FOOD CHEMISTRY

Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides

(2012) Tu Tran et al.   FOOD HYDROCOLLOIDS

Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes

(2012) Baoru Yin et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study

(2011) Miguel A. Cerqueira et al.   FOOD HYDROCOLLOIDS

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3

(2011) Yangchao Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and Conformational Properties of Buckwheat Protein Isolates: Influence of Polyphenol Removal with Cold Organic Solvents from Buckwheat Seed Flours

(2009) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic and Enolic Hydroxyl Groups in Curcumin: Which Plays the Major Role in Scavenging Radicals?

(2009) Jian-Ying Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY