Novel core-shell nanoparticles: Encapsulation and delivery of curcumin using guanidine hydrochloride-induced oleosome protein self-assembly

Sodium Dodecyl Sulfate-Dependent Disassembly and Reassembly of Soybean Lipophilic Protein Nanoparticles: An Environmentally Friendly Nanocarrier for Resveratrol

(2022) Mingming Zhong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of the quaternary nanocomplex curcumin-casein-alginate-chitosan as a potential oral delivery system for cancer nutraceutical therapy

(2022) Nihal Saad Elbialy et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Fabrication of heat-treated soybean protein isolate-EGCG complex nanoparticle as a functional carrier for curcumin

(2022) Juming Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Responsivity of Fractal Nanoparticle Assemblies to Multiple Stimuli: Structural Insights on the Modulation of the Optical Properties

(2022) Angela Capocefalo et al.   Nanomaterials

Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation

(2022) Ge Han et al.   FOOD CHEMISTRY

Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols

(2022) Shahzad Farooq et al.   FOOD CHEMISTRY

Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion

(2022) Mingming Zhong et al.   FOOD CHEMISTRY

Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles

(2022) Pengcheng Xu et al.   FOOD CHEMISTRY

Characterization of structural and functional properties of soybean 11S globulin during the renaturation after the guanidine hydrochloride denaturation

(2022) Yang Yang et al.   FOOD HYDROCOLLOIDS

Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body

(2022) Yufan Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes

(2021) Ruihong Wang et al.   FOOD CHEMISTRY

Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids

(2021) Kang Liu et al.   FOOD HYDROCOLLOIDS

The development of natural and designed protein nanocages for encapsulation and delivery of active compounds

(2021) Hai Chen et al.   FOOD HYDROCOLLOIDS

Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films

(2021) Josemar Gonçalves de Oliveira Filho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin

(2021) Yufan Sun et al.   FOOD CHEMISTRY

Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli

(2021) Yao Hu et al.   FOOD CHEMISTRY

Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies

(2021) Yufan Sun et al.   FOOD HYDROCOLLOIDS

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

(2020) Bingjing Zheng et al.   MOLECULES

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

(2020) Mingming Zhong et al.   FOOD HYDROCOLLOIDS

Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic

(2020) Shengfeng Peng et al.   FOOD HYDROCOLLOIDS

Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

Recent advances in the composition, extraction and food applications of plant-derived oleosomes

(2020) Abdullah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions

(2020) Yufan Sun et al.   FOOD CHEMISTRY

Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals

(2020) Chuan-he Tang   FOOD HYDROCOLLOIDS

Cryo-EM structure of the human ferritin–transferrin receptor 1 complex

(2019) Linda Celeste Montemiglio et al.   Nature Communications

Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

(2019) Qingguan Liu et al.   FOOD HYDROCOLLOIDS

Influence of manothermosonication on the physicochemical and functional properties of ferritin as a nano-carrier of iron or bioactive compounds

(2019) Demei Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Soy β-Conglycinin Core–Shell Nanoparticles As Outstanding Ecofriendly Nanocarriers for Curcumin

(2019) Ling-Ling Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proanthocyanidin Encapsulated in Ferritin Enhances Its Cellular Absorption and Antioxidant Activity

(2019) Yu Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and functions of oleosomes (oil bodies)

(2019) Constantinos V. Nikiforidis   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effect of atmospheric cold plasma on structure, activity, and reversible assembly of the phytoferritin

(2018) Rui Yang et al.   FOOD CHEMISTRY

Channel directed rutin nano-encapsulation in phytoferritin induced by guanidine hydrochloride

(2018) Rui Yang et al.   FOOD CHEMISTRY

Crosslinked casein-based micelles as a dually responsive drug delivery system

(2018) Matias Luis Picchio et al.   Polymer Chemistry

Redox Sensitive Protein Droplets from Recombinant Oleosin

(2018) Ellen H Reed et al.   Soft Matter

The interplay between diverse oil body extracts and exogenous biopolymers or surfactants

(2016) Constantinos V. Nikiforidis et al.   FOOD RESEARCH INTERNATIONAL

Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

(2016) Liqiang Zou 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

Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application

(2014) Iris Julie Joye et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Oleosins (24 and 18 kDa) Are Hydrolyzed Not Only in Extracted Soybean Oil Bodies but Also in Soybean Germination

(2014) Yeming Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Integral and Extrinsic Bioactive Proteins in the Aqueous Extracted Soybean Oil Bodies

(2013) Luping Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

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

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY