Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes

Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils

(2023) Ting Li et al.   Food Bioscience

Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo

(2022) Yuan Ji et al.   FOOD CHEMISTRY

The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability

(2022) Lina Zhang et al.   FOOD HYDROCOLLOIDS

Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

(2022) Shijiao Zhou et al.   FOOD CHEMISTRY

Glycated modification of the protein from Rana chensinensis eggs by Millard reaction and its stability analysis in curcumin encapsulated emulsion system

(2022) Yutong Zhang et al.   FOOD CHEMISTRY

Delivery of hyperoside by using a soybean protein isolated-soy soluble polysaccharide nanocomplex: Fabrication, characterization, and in vitro release properties

(2022) Di Wu et al.   FOOD CHEMISTRY

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

(2022) Chen Yang et al.   FOOD HYDROCOLLOIDS

Pectin - Plant protein systems and their application

(2021) Ulrike Einhorn-Stoll et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of a ginkgo seed protein-pectin composite gel

(2021) Zhendong He et al.   FOOD HYDROCOLLOIDS

Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

(2021) Xin Zhang et al.   ULTRASONICS SONOCHEMISTRY

Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

(2021) Zhongyang Ren et al.   FOOD CHEMISTRY

Construction of high internal phase Pickering emulsions stabilized by bamboo fungus protein gels with the effect of pH

(2021) Minghao Zhang et al.   FOOD CHEMISTRY

Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties

(2020) Maroua Ellouze et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

(2020) Seid Mahdi Jafari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein–polysaccharide interactions and aggregates in food formulations

(2020) Luigi Gentile   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

(2020) Poliana Moser et al.   FOOD HYDROCOLLOIDS

Preparation, characterization, and antioxidant activity of zein nanoparticles stabilized by whey protein nanofibrils

(2020) Qingguan Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

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

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties

(2020) Ran Meng et al.   FOOD CHEMISTRY

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

(2020) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions

(2019) Juliana V.C. Silva et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention

(2019) Andrea Araiza-Calahorra et al.   Food Structure-Netherlands

Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion

(2019) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG

(2019) Xiaojia Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Co-folding of hydrophobic rice proteins and shellac in hydrophilic binary microstructures for cellular uptake of apigenin

(2019) Tao Wang et al.   FOOD CHEMISTRY

Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density

(2019) Yang Lan et al.   FOOD HYDROCOLLOIDS

Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates

(2018) Fuge Niu et al.   FOOD CHEMISTRY

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

(2018) Chen Yang et al.   FOOD HYDROCOLLOIDS

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

(2018) Kivia M. Albano et al.   ULTRASONICS SONOCHEMISTRY

Investigation of ovotransferrin conformation and its complexation with sugar beet pectin

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction

(2017) Long Sheng et al.   FOOD HYDROCOLLOIDS

Effect of substitution degree on carboxymethylcellulose interaction with lysozyme

(2017) Zhenshun Li 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

Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate

(2017) Cheng-Bin Zhao et al.   PROCESS BIOCHEMISTRY

Oat protein solubility and emulsion properties improved by enzymatic deamidation

(2015) Zhong-qing Jiang et al.   JOURNAL OF CEREAL SCIENCE

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

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

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Electrostatic Interaction and Complex Formation between Gum Arabic and Bovine Serum Albumin

(2010) T. Vinayahan et al.   BIOMACROMOLECULES

Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

(2010) Q. Guo et al.   FOOD HYDROCOLLOIDS

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS