Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

(2016) Ana C. Pinheiro et al.   FOOD HYDROCOLLOIDS

Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

(2016) Liqiang Zou et al.   FOOD RESEARCH INTERNATIONAL

Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability

(2016) Thais R. Borrin et al.   JOURNAL OF FOOD ENGINEERING

On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying

(2016) Wenjie Liu et al.   JOURNAL OF FOOD ENGINEERING

Revisiting the interpretation of casein micelle SAXS data

(2016) B. Ingham et al.   Soft Matter

Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review

(2016) J. Aguiar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari et al.   FOOD HYDROCOLLOIDS

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

(2015) Grace M. Kelly et al.   INTERNATIONAL DAIRY JOURNAL

Structure and gelation properties of casein micelles doped with curcumin under acidic conditions

(2015) Aya N. Khanji et al.   Food & Function

Structures design for protection and vehiculation of bioactives

(2015) Paula K Okuro et al.   Current Opinion in Food Science

To What Extent Do Whey and Casein Micelle Proteins Influence the Morphology and Properties of the Resulting Powder?

(2014) Céline Sadek et al.   DRYING TECHNOLOGY

Curcumin, a component of turmeric: From farm to pharmacy

(2013) Subash C. Gupta et al.   BIOFACTORS

Simultaneous delivery of doxorubicin and curcumin encapsulated in liposomes of pegylated RGDK-lipopeptide to tumor vasculature

(2013) Sugata Barui et al.   BIOMATERIALS

Unfolded phosphopolypeptides enable soft and hard tissues to coexist in the same organism with relative ease

(2013) Carl Holt   CURRENT OPINION IN STRUCTURAL BIOLOGY

Interactions between tea catechins and casein micelles and their impact on renneting functionality

(2013) Sanaz Haratifar et al.   FOOD CHEMISTRY

High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems

(2013) Ran Ye et al.   FOOD HYDROCOLLOIDS

Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound

(2013) Soheila Ghasemi et al.   FOOD HYDROCOLLOIDS

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Curcumin-From Molecule to Biological Function

(2012) Tuba Esatbeyoglu et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

(2012) Rohan V. Tikekar et al.   FOOD RESEARCH INTERNATIONAL

Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

(2011) S. Rahimi Yazdi et al.   FOOD CHEMISTRY

Casein-based formulations as promising controlled release drug delivery systems

(2011) Ahmed O. Elzoghby et al.   JOURNAL OF CONTROLLED RELEASE

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Synergism on antioxidant activity between natural compounds optimized by response surface methodology

(2009) Caroline D. Capitani et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rehydration process of milk protein concentrate powder monitored by static light scattering

(2009) Arnaud Mimouni et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants

(2008) Arzu Altunkaya et al.   FOOD CHEMISTRY

Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions

(2008) Ann-Dorit Moltke Sørensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY