Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior

Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties

(2022) Rassoul Mozafarpour et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency

(2022) Rassoul Mozafarpour et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

The novel pickering emulsion gels stabilized by zein hydrolysate-chitin nanocrystals coacervates: Improvement on stability and bioaccessibility for curcumin

(2022) Lei Lei et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase

(2022) Rassoul Mozafarpour et al.   ULTRASONICS SONOCHEMISTRY

Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability

(2021) Chi Yan et al.   Journal of Functional Foods

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

(2021) Mengjie Geng 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

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

(2020) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabrication of emulsion gel based on polymer sanxan and its potential as a sustained-release delivery system for β-carotene

(2020) Zhong Shi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

An overview on preparation of emulsion-filled gels and emulsion particulate gels

(2019) Toktam Farjami et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

(2019) Yaowei Liu et al.   Food and Bioprocess Technology

Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein

(2019) Yao Lu et al.   FOOD HYDROCOLLOIDS

Novel cress seed mucilage and sodium caseinate microparticles for encapsulation of curcumin: An approach for controlled release

(2018) Hamid R. Kavousi et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels

(2018) Shinjae Park et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

(2018) Wei Liu et al.   Journal of Functional Foods

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

(2018) Wei Liu et al.   FOOD HYDROCOLLOIDS

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

(2018) Mehdi Mohammadian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

(2017) Chen Yang et al.   FOOD HYDROCOLLOIDS

Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility

(2016) Zipei Zhang et al.   FOOD HYDROCOLLOIDS

Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type

(2015) Saehun Mun et al.   FOOD HYDROCOLLOIDS

Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

(2015) Jiang Yi et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

(2015) Hao Hu et al.   Journal of Functional Foods

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances

(2009) Anne Maltais et al.   FOOD HYDROCOLLOIDS