Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions

Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends

(2022) Yuan Meng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems

(2022) Yahui Liu et al.   FOOD HYDROCOLLOIDS

Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin

(2022) Zhenyu Yang et al.   FOOD HYDROCOLLOIDS

Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

(2021) Mengdi Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency

(2021) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Extraction, purification and applications of curcumin from plant materials-A comprehensive review

(2021) Tian Jiang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

(2021) Xiao-Wei Chen et al.   FOOD RESEARCH INTERNATIONAL

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

The past and future of ovotransferrin: Physicochemical properties, assembly and applications

(2021) Xin Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

(2021) Hekai Zhao et al.   Food & Function

Complexation of nanofibrillated egg white protein and low methoxy pectin improves microstructure, stability, and rheology of oil-in-water emulsions

(2021) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

(2020) Da Chen et al.   CARBOHYDRATE POLYMERS

Physicochemical characteristics, applications and research trends of edible Pickering emulsions

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

Ovotransferrin fibril–stabilized Pickering emulsions improve protection and bioaccessibility of curcumin

(2019) Zihao Wei et al.   FOOD RESEARCH INTERNATIONAL

Application of curcumin-loaded nanocarriers for food, drug and cosmetic purposes

(2019) Zahra Rafiee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

(2019) Xiaobin Ma et al.   FOOD CHEMISTRY

Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds

(2019) Abdur Rehman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of d -limonene within nanocarriers produced by pectin-whey protein complexes

(2018) Sanaz Ghasemi et al.   FOOD HYDROCOLLOIDS

Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex

(2018) Hon Weng Chang et al.   FOOD RESEARCH INTERNATIONAL

Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition

(2018) Mehdi Mohammadian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

(2018) Zhiming Gao et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Assembly of iron-bound ovotransferrin amyloid fibrils

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

(2016) Li-Juan Wang et al.   FOOD CHEMISTRY

Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles

(2015) Kun Hu et al.   FOOD HYDROCOLLOIDS

Improving the Oral Bioavailability of Curcumin Using Novel Organogel-Based Nanoemulsions

(2012) Hailong Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

Purification and characterisation of angiotensin I converting enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of ovotransferrin

(2010) Kaustav Majumder et al.   FOOD CHEMISTRY

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS