Utilization of self-assembled soy protein nanoparticles as carriers for natural pigments: Examining non-interaction mechanisms and stability

Peptide profiles and allergy-reactivity of extensive hydrolysates of milk protein

(2023) Qiang Cui et al.   FOOD CHEMISTRY

Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties

(2023) Jinjie Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method

(2023) Weigang Zhong et al.   Food Chemistry

Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges

(2023) Ruiling Li et al.   FOOD HYDROCOLLOIDS

Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise

(2023) Tian Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hybrid Nanoflowers Bloom From Disintegrated Food Proteins Towards Natural Pigments Stabilization

(2023) Penghui Shen et al.   ACS Sustainable Chemistry & Engineering

Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

(2022) Yichang Wang et al.   ULTRASONICS SONOCHEMISTRY

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation

(2022) Shicheng Dai et al.   FOOD CHEMISTRY

Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study

(2022) Israel Emiezi Agarry et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins

(2022) Yijia Jia et al.   FOOD RESEARCH INTERNATIONAL

Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability

(2022) Zhenghui Jiang et al.   FOOD CHEMISTRY

Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics

(2022) Shicheng Dai et al.   FOOD HYDROCOLLOIDS

Disulfide bond-breaking induced structural unfolding and assembly of soy protein acting as a nanovehicle for curcumin

(2022) Yuying Wang et al.   Innovative Food Science & Emerging Technologies

Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour

(2022) Matthews S. Martins et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review

(2022) Tiantong Lan et al.   FOOD CHEMISTRY

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

(2022) Ziteng Lian et al.   FOOD HYDROCOLLOIDS

Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis

(2022) Yuan Lv et al.   FOOD HYDROCOLLOIDS

Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles

(2021) Chuan-He Tang   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Valorization of natural colors as health-promoting bioactive compounds: Phytochemical profile, extraction techniques, and pharmacological perspectives

(2021) Mehnaza Manzoor et al.   FOOD CHEMISTRY

Self-Assembled Soy Protein Nanoparticles by Partial Enzymatic Hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

(2021) Dan Yuan et al.   FOOD HYDROCOLLOIDS

Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract

(2021) Maria Semenova et al.   FOOD HYDROCOLLOIDS

Lutein transport systems loaded with rice protein-based self-assembled nanoparticles

(2021) Xiao-Yu Ma et al.   Food Bioscience

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

(2021) Xiaohong Tong et al.   FOOD HYDROCOLLOIDS

Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry

(2021) Susmita Ghosh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The interaction between bovine serum albumin and [6]-,[8]- and [10]-gingerol: An effective strategy to improve the solubility and stability of gingerol

(2021) Li Zhong et al.   FOOD CHEMISTRY

Buckwheat self-assembling peptide-based hydrogel: Preparation, characteristics and forming mechanism

(2021) Mengru Yu et al.   FOOD HYDROCOLLOIDS

Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin

(2021) Hang Liu et al.   FOOD HYDROCOLLOIDS

The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity

(2020) Saber Solghi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Denatured food protein-coated nanosuspension: A promising approach for anticancer delivery of hydrophobic drug

(2020) Muhammad Asim Farooq et al.   JOURNAL OF MOLECULAR LIQUIDS

Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

(2020) Penghui Shen et al.   FOOD HYDROCOLLOIDS

Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

(2020) Xinyu Zhan et al.   FOOD HYDROCOLLOIDS

Effect of the co-existing and excipient oil on the bioaccessibility of β-carotene loaded oil-free nanoparticles

(2020) Ling Chen et al.   FOOD HYDROCOLLOIDS

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

(2020) Chuan-He Tang   FOOD HYDROCOLLOIDS

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

(2020) Chuan-he Tang   FOOD HYDROCOLLOIDS

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

(2019) Qingguan Liu et al.   FOOD HYDROCOLLOIDS

Biophysical analysis of interaction between curcumin and alpha-2-macroglobulin

(2019) Syed Saqib Ali et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2019) Chuan-He Tang   FOOD HYDROCOLLOIDS

Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

(2019) Cong Ren et al.   FOOD HYDROCOLLOIDS

Unravelling the interaction mechanism between clioquinol and bovine serum albumin by multi-spectroscopic and molecular docking approaches

(2019) Tanawut Tantimongcolwat et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Interaction of phenolic acids and their derivatives with human serum albumin: Structure–affinity relationships and effects on antioxidant activity

(2018) Yunyue Zhang et al.   FOOD CHEMISTRY

Nanoparticles prepared by proso millet protein as novel curcumin delivery system

(2018) Lei Wang et al.   FOOD CHEMISTRY

Microencapsulation of lutein by spray-drying: Characterization and stability analyses to promote its use as a functional ingredient

(2018) María Victoria Álvarez-Henao et al.   FOOD CHEMISTRY

Carotenoid extraction methods: A review of recent developments

(2018) Ramesh Kumar Saini et al.   FOOD CHEMISTRY

Extending protein functionality: Microfluidization of heat denatured whey protein fibrils

(2018) Charmaine K.W. Koo et al.   JOURNAL OF FOOD ENGINEERING

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

(2018) Andrea Araiza-Calahorra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies

(2018) Zahra Allahdad et al.   FOOD CHEMISTRY

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

(2016) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Probing the binding of (+)-catechin to bovine serum albumin by isothermal titration calorimetry and spectroscopic techniques

(2015) Xiangrong Li et al.   JOURNAL OF MOLECULAR STRUCTURE

Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis

(2012) Yichen Xia et al.   FOOD CHEMISTRY

Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall

(2012) Carine Le Bourvellec et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The chemistry and analysis of annatto food colouring: a review

(2009) M. Scotter   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment