Enhanced solubility, thermal stability and antioxidant activity of resveratrol by complexation with ovalbumin amyloid-like fibrils: Effect of pH

Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions

(2023) Tian Xu et al.   CARBOHYDRATE POLYMERS

Encapsulation of resveratrol within size-controlled nanoliposomes: Impact on solubility, stability, cellular permeability, and oral bioavailability

(2023) Youjin Baek et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils

(2022) Ya-Ru Wang et al.   FOOD HYDROCOLLOIDS

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

Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point

(2022) Ya-Ru Wang et al.   FOOD HYDROCOLLOIDS

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

(2021) Kang Liu et al.   FOOD HYDROCOLLOIDS

Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization

(2021) Ting Li et al.   FOOD CHEMISTRY

Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

(2021) Jingbo Liu et al.   FOOD HYDROCOLLOIDS

Enhancing bioaccessibility of resveratrol by loading in natural porous starch microparticles

(2021) Inseob Choi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrils

(2021) Jiang Yi et al.   FOOD CHEMISTRY

Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH

(2021) Da Chen et al.   FOOD HYDROCOLLOIDS

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

(2020) Da Chen et al.   CARBOHYDRATE POLYMERS

Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study

(2020) Xizhe Fu et al.   FOOD CHEMISTRY

Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol

(2020) Qing Guo et al.   FOOD CHEMISTRY

Multi-spectroscopic, conformational, and computational atomic-level insights into the interaction of β-lactoglobulin with apigenin at different pH levels

(2020) Junxiang Zhu et al.   FOOD HYDROCOLLOIDS

Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol

(2020) Yuting Fan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability

(2020) Hui-Shuang Zhao et al.   FOOD RESEARCH INTERNATIONAL

Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils

(2020) Ting Li et al.   FOOD HYDROCOLLOIDS

In vitro digestion and stability under environmental stresses of ovotransferrin nanofibrils

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol

(2018) Yuchen Guo et al.   FOOD CHEMISTRY

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

(2018) Xinguang Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation

(2018) Fang Geng et al.   POULTRY SCIENCE

Enhanced pH and thermal stability, solubility and antioxidant activity of resveratrol by nanocomplexation with α-lactalbumin

(2018) Yuexiang Liu et al.   Food & Function

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

(2018) Mehdi Mohammadian et al.   FOOD HYDROCOLLOIDS

Investigation of ovotransferrin conformation and its complexation with sugar beet pectin

(2018) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate

(2017) Naisarg Pujara et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures

(2016) Daniel A. Madalena et al.   FOOD HYDROCOLLOIDS

Cold-set hydrogels made of whey protein nanofibrils with different divalent cations

(2016) Mehdi Mohammadian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues

(2014) Gabriel Davidov-Pardo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry

(2012) Yue Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Theoretical and experimental exploration of the photochemistry of resveratrol: beyond the simple double bond isomerization

(2012) Roi Álvarez Rodríguez et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

UV Light Stability of α-Cyclodextrin/Resveratrol Host–Guest Complexes and Isomer Stability at Varying pH

(2009) Kerrilee E. Allan et al.   AUSTRALIAN JOURNAL OF CHEMISTRY