Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties

Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds

(2021) Qing Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation

(2021) Xiaofei Li et al.   FOOD HYDROCOLLOIDS

Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

(2021) Mehri Karbasi et al.   Food Structure-Netherlands

Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs

(2021) Zhendong He et al.   FOOD HYDROCOLLOIDS

Recent analytical methodologies and analytical trends for riboflavin (vitamin B2) analysis in food, biological and pharmaceutical samples

(2021) Tianyu Zhou et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum

(2020) Anqi Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

(2020) Li-Ting Wu et al.   CARBOHYDRATE POLYMERS

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

(2019) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)

(2019) Duanquan Lin et al.   FOOD HYDROCOLLOIDS

The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models

(2019) Cheng Bao et al.   FOOD RESEARCH INTERNATIONAL

Gelation of food protein-protein mixtures

(2019) Taco Nicolai   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Starch gelatinization inside a whey protein gel formed by cold gelation

(2019) Anaïs Lavoisier et al.   JOURNAL OF FOOD ENGINEERING

Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide

(2019) José A. Lopes-da-Silva et al.   FOOD CHEMISTRY

Oat protein-shellac nanoparticles as a delivery vehicle for resveratrol to improve bioavailability in vitro and in vivo

(2019) Chen Yang et al.   Nanomedicine

Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability

(2019) Yulong Chen et al.   POLYMER

Oat protein-shellac beads: Superior protection and delivery carriers for sensitive bioactive compounds

(2018) Chen Yang et al.   FOOD HYDROCOLLOIDS

Complex coacervation: Principles, mechanisms and applications in microencapsulation

(2018) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological studies on nanocrystalline cellulose/alginate suspensions

(2018) Eronildo Alves Pinto et al.   JOURNAL OF MOLECULAR LIQUIDS

Mixed gels from whey protein isolate and cellulose microfibrils

(2018) Jinfeng Peng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2018) Lei Zhong et al.   FOOD HYDROCOLLOIDS

Active gellan gum/purple sweet potato composite films capable of monitoring pH variations

(2017) Yu-Chia Wei et al.   FOOD HYDROCOLLOIDS

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

(2017) Chen Yang et al.   FOOD HYDROCOLLOIDS

Emulsions stabilized by high acyl gellan and KCl

(2017) Joice Aline Pires Vilela et al.   FOOD RESEARCH INTERNATIONAL

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate

(2013) Huaiqiong Chen et al.   FOOD HYDROCOLLOIDS

Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

(2013) Talina Vanessa Nieto-Nieto et al.   FOOD RESEARCH INTERNATIONAL

Rheological and structural study of electrostatic cross-linked xanthan gum hydrogels induced by β-lactoglobulin

(2013) Xuan T. Le et al.   Soft Matter

Gelation of gellan – A review

(2012) Edwin R. Morris et al.   FOOD HYDROCOLLOIDS

The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion

(2012) Esra Çakır et al.   INTERNATIONAL DAIRY JOURNAL

Fabrication and characterization of novel assembled prolamin protein nanofabrics with improved stability, mechanical property and release profiles

(2012) Yixiang Wang et al.   JOURNAL OF MATERIALS CHEMISTRY

Oligosaccharides As Modulators of Rheology in Complex Mucous Systems

(2011) Catherine Taylor Nordgård et al.   BIOMACROMOLECULES

Binding of divalent metal ions to 1–25 β-caseinophosphopeptide: An isothermal titration calorimetry study

(2011) Faiza Zidane et al.   FOOD CHEMISTRY

Controlled drug release characteristics and enhanced antibacterial effect of graphene nanosheets containing gentamicin sulfate

(2011) Himanshu Pandey et al.   Nanoscale

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Isothermal Titration Calorimetry: A Powerful Technique To Quantify Interactions in Polymer Hybrid Systems

(2009) Khalid Chiad et al.   MACROMOLECULES