Chitosan and chitosan oligosaccharide influence digestibility of whey protein isolate through electrostatic interaction

Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum

(2022) Borui Li et al.   FOOD HYDROCOLLOIDS

Improvement of chitosan water solubility by fumaric acid modification

(2022) Pradeep Kumar Panda et al.   MATERIALS LETTERS

Succinylated whey protein isolate-chitosan core–shell composite particles as a novel carrier: Self-assembly mechanism and stability studies

(2022) Fei-Yue Xu et al.   FOOD RESEARCH INTERNATIONAL

Preparation and characterization of ferulic acid-modified water soluble chitosan and poly (γ-glutamic acid) polyelectrolyte films through layer-by-layer assembly towards protein adsorption

(2021) Pradeep Kumar Panda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility

(2021) Ruth T. Boachie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase

(2020) Yuxue Zheng et al.   FOOD CHEMISTRY

Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

(2020) Zhuzhu Liu et al.   FOOD HYDROCOLLOIDS

Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses

(2020) Weili Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization and digestion features of a novel polysaccharide-Fe(III) complex as an iron supplement

(2020) Linlin Wang et al.   CARBOHYDRATE POLYMERS

Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs

(2020) Emerson Nolasco et al.   FOOD CHEMISTRY

Chitosan oligosaccharide (COS): An overview

(2019) Muhammad Naveed et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of freeze-drying on interaction and functional properties of pea protein isolate/soy soluble polysaccharides complexes

(2019) Fuchao Zhan et al.   JOURNAL OF MOLECULAR LIQUIDS

Modification of different molecular weights of chitosan by p-Coumaric acid: Preparation, characterization and effect of molecular weight on its water solubility and antioxidant property

(2019) Pradeep Kumar Panda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural Features and Digestive Behavior of Fucosylated Chondroitin Sulfate from Sea Cucumbers Stichopus japonicus

(2019) Zhenjun Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Blueberry pectin and increased anthocyanins stability under in vitro digestion

(2019) Jeewon Koh et al.   FOOD CHEMISTRY

Depositing alginate on the surface of bilayer emulsions

(2019) Saman Sabet et al.   FOOD HYDROCOLLOIDS

Effects of salt ions and heating on the behaviour of whey protein particle dispersions

(2019) Alev Emine Ince-Coskun et al.   FOOD HYDROCOLLOIDS

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

(2019) Jack Yang et al.   FOOD HYDROCOLLOIDS

Interaction between cereal β-glucan and proteins in solution and at interfaces

(2018) Claudia Zielke et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Microencapsulation of gallic acid through the complex of whey protein concentrate-pectic polysaccharide extracted from Ulmus davidiana

(2018) Yu-Ra Choi et al.   FOOD HYDROCOLLOIDS

Curcumin loaded chitin-glucan quercetin conjugate: Synthesis, characterization, antioxidant, in vitro release study, and anticancer activity

(2018) Anu Singh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

New Insights into the Inhibition Mechanism of Betulinic Acid on α-Glucosidase

(2018) Huafang Ding et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes

(2018) Jing Hu et al.   FOOD HYDROCOLLOIDS

Gelation of soybean protein and polysaccharides delays digestion

(2017) Bing Hu et al.   FOOD CHEMISTRY

Inhibition study of red rice polyphenols on pancreatic α-amylase activity by kinetic analysis and molecular docking

(2017) Mei Liu et al.   JOURNAL OF CEREAL SCIENCE

The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect

(2016) Edoardo Capuano   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant

(2016) Lei Wang et al.   FOOD CHEMISTRY

Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility

(2016) Ana I. Bourbon et al.   FOOD HYDROCOLLOIDS

Effect of chitosan on the heat stability of whey protein solution as a function of pH

(2016) Zhengtao Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stable Nanoparticles Prepared by Heating Electrostatic Complexes of Whey Protein Isolate–Dextran Conjugate and Chondroitin Sulfate

(2015) Qingyuan Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whey Protein Supplementation Preserves Postprandial Myofibrillar Protein Synthesis during Short-Term Energy Restriction in Overweight and Obese Adults

(2014) Amy J Hector et al.   JOURNAL OF NUTRITION

Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions

(2014) Sha Zhang et al.   Food & Function

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Probing the interaction of human serum albumin with vitamin B2 (riboflavin) and l-Arginine (l-Arg) using multi-spectroscopic, molecular modeling and zeta potential techniques

(2012) Mina Memarpoor-Yazdi et al.   JOURNAL OF LUMINESCENCE

Flotation and adsorption of mixed cationic/anionic collectors on muscovite mica

(2012) Longhua Xu et al.   MINERALS ENGINEERING

Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin

(2010) Kyeong-Ok Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

(2009) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures

(2009) Vassilis Kontogiorgos et al.   Food Biophysics