Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility ofβ-carotene

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

(2015) Chuan-He Tang   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microencapsulation by Complex Coacervation Using Whey Protein Isolates and Gum Acacia: An Approach to Preserve the Functionality and Controlled Release of β-Carotene

(2015) Ashay Jain et al.   Food and Bioprocess Technology

Control of β-carotene bioaccessibility using starch-based filled hydrogels

(2015) Saehun Mun et al.   FOOD CHEMISTRY

Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment

(2015) Fei-Ping Chen 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

Modulation of the carotenoid bioaccessibility through liposomal encapsulation

(2014) Chen Tan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Production of water-soluble β-carotene micellar formulations by novel emulsion techniques

(2013) Esther de Paz et al.   CHEMICAL ENGINEERING AND PROCESSING

Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure

(2013) Azza Mensi et al.   FOOD CHEMISTRY

Encapsulation of β-carotene within ferritin nanocages greatly increases its water-solubility and thermal stability

(2013) Lingli Chen et al.   FOOD CHEMISTRY

Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation

(2013) Esther de Paz et al.   FOOD HYDROCOLLOIDS

Milk protein–vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysis

(2013) Oscar E. Pérez et al.   FOOD HYDROCOLLOIDS

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding Sites of Resveratrol, Genistein, and Curcumin with Milk α- and β-Caseins

(2013) P. Bourassa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Binding Interactions of β-Conglycinin and Glycinin with Vitamin B12

(2013) Jing Zhang et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Methods for the nanoencapsulation of β-carotene in the food sector

(2013) Francisco J. Gutiérrez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

(2012) María-José Sáiz-Abajo et al.   FOOD CHEMISTRY

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spectroscopic and isothermal titration calorimetry studies of binding interaction of ferulic acid with bovine serum albumin

(2012) Himanshu Ojha et al.   THERMOCHIMICA ACTA

Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

(2011) S. Rahimi Yazdi et al.   FOOD CHEMISTRY

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

(2011) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Casein-based formulations as promising controlled release drug delivery systems

(2011) Ahmed O. Elzoghby et al.   JOURNAL OF CONTROLLED RELEASE

Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

(2011) Mansoore Esmaili et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of Curcumin with β-Lactoglobulin—Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex

(2010) Athahalli H. Sneharani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New trends in encapsulation of liposoluble vitamins

(2010) M. Gonnet et al.   JOURNAL OF CONTROLLED RELEASE

Increasing photostability and water-solubility of carotenoids: Synthesis and characterization of β-carotene–humic acid complexes

(2010) Silvia Martini et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials

(2010) Martha Paola Rascón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synthesis and characterisation of zein–curcumin colloidal particles

(2010) Ashok Patel et al.   Soft Matter

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch

(2009) Hailong Yu et al.   FOOD CHEMISTRY

Interaction of Curcumin and Diacetylcurcumin with the Lipocalin Member β-Lactoglobulin

(2009) Fakhrossadat Mohammadi et al.   PROTEIN JOURNAL

Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

(2008) Abhishek Sahu et al.   BIOMACROMOLECULES