Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils

Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein

(2023) Xin Qi et al.   FOOD RESEARCH INTERNATIONAL

Modified porous starches loading curcumin and improving the free radical scavenging ability and release properties of curcumin

(2023) Xiuying Han et al.   FOOD RESEARCH INTERNATIONAL

Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils

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

Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery

(2023) Xin Qiao et al.   JOURNAL OF FOOD ENGINEERING

High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

(2022) Zhongyu Zuo et al.   FOOD CHEMISTRY

Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils

(2022) Jianxiong Yue et al.   FOOD HYDROCOLLOIDS

Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins

(2022) Ning Liu et al.   Innovative Food Science & Emerging Technologies

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

(2022) Bing Cui et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein

(2022) Huaqian Wu et al.   Journal of Functional Foods

Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles

(2022) Pengcheng Xu et al.   FOOD CHEMISTRY

Modifying functional properties of food amyloid-based nanostructures from rice glutelin

(2022) Ting Li et al.   FOOD CHEMISTRY

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

Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils

(2021) Ting Li et al.   FOOD CHEMISTRY

Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions

(2021) Xinxia Zhang et al.   FOOD HYDROCOLLOIDS

Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

(2021) Jinyu Miao et al.   FOOD HYDROCOLLOIDS

Long-term stable emulsions prepared from lentil protein fibrillar aggregates

(2021) Carter Wynnychuk et al.   Food Structure-Netherlands

Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil type on physicochemical stability and in vitro bioaccessibility

(2021) Tian Jiang et al.   FOOD CHEMISTRY

Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation

(2021) Fangcheng Jiang et al.   FOOD HYDROCOLLOIDS

Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions

(2020) Zhigao Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between the emulsifying properties and formation time of rice bran protein fibrils

(2020) Shuxian Pang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

(2020) Anwesha Sarkar et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity

(2020) Yu Hu et al.   FOOD HYDROCOLLOIDS

Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin

(2020) Tao Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2020) Ting Li et al.   FOOD HYDROCOLLOIDS

Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties

(2020) Xinxia Zhang et al.   FOOD CHEMISTRY

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

(2019) Zihao Wei et al.   FOOD RESEARCH INTERNATIONAL

High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of β-carotene

(2019) Xinyue Wang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates

(2019) Ting Li et al.   FOOD HYDROCOLLOIDS

Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties

(2018) Xin-Sheng Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications

(2018) Koen J.A. Jansens et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2018) Mehdi Mohammadian et al.   FOOD HYDROCOLLOIDS

The composition, extraction, functionality and applications of rice proteins: A review

(2017) Luca Amagliani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein Fibrils Induce Emulsion Stabilization

(2016) Jinfeng Peng et al.   LANGMUIR

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

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

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