Proteins as Nano-Carriers for Bioactive Compounds. The Case of 7S and 11S Soy Globulins and Folic Acid Complexation

Proposed molecular model for electrostatic interactions between insulin and chitosan. Nano-complexation and activity in cultured cells

(2018) Cecilia Prudkin Silva et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Probing deep into the binding mechanisms of folic acid with α-amylase, pepsin and trypsin: An experimental and computational study

(2017) Weizhong Shi et al.   FOOD CHEMISTRY

Synthetic food additive dye “Tartrazine” triggers amorphous aggregation in cationic myoglobin

(2017) Nasser Abdulatif Al-Shabib et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Role of field-induced nanostructures, zippering and size polydispersity on effective thermal transport in magnetic fluids without significant viscosity enhancement

(2017) Sithara Vinod et al.   JOURNAL OF MAGNETISM AND MAGNETIC MATERIALS

Resveratrol induces thermal stabilization of human serum albumin and modulates the early aggregation stage

(2016) Andrea Stirpe et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

DLS and zeta potential – What they are and what they are not?

(2016) Sourav Bhattacharjee   JOURNAL OF CONTROLLED RELEASE

Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins

(2016) Iman Katouzian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Casein nanoparticles as carriers for the oral delivery of folic acid

(2015) Rebeca Penalva et al.   FOOD HYDROCOLLOIDS

The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk

(2015) M. Cheema et al.   JOURNAL OF DAIRY SCIENCE

Zein nanoparticles for oral folic acid delivery

(2015) Rebeca Peñalva et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Egg albumin–folic acid nanocomplexes: Performance as a functional ingredient and biological activity

(2015) Carolina Arzeni et al.   Journal of Functional Foods

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

The folic acid/β-casein complex: Characteristics and physicochemical implications

(2014) Jie Zhang et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration

(2014) Karina Martínez et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

In vitro and in silico investigations of the binding interactions between chlorophenols and trypsin

(2014) Yan-Qing Wang et al.   JOURNAL OF HAZARDOUS MATERIALS

Characteristics of protein-based biopolymer and its application

(2014) Pratima Gupta et al.   POLYMER ENGINEERING AND SCIENCE

Self-assembly of folic acid in aqueous media

(2013) Ganesh Motkar et al.   AICHE JOURNAL

Protective effect of ligand-binding proteins against folic acid loss due to photodecomposition

(2013) Li Liang et al.   FOOD CHEMISTRY

Milk protein–vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysis

(2013) Oscar E. Pérez et al.   FOOD HYDROCOLLOIDS

Folic acid complexes with human and bovine serum albumins

(2011) P. Bourassa et al.   FOOD CHEMISTRY

Study of the acid and thermal stability of β-lactoglobulin–ligand complexes using fluorescence quenching

(2011) Li Liang et al.   FOOD CHEMISTRY

Applications of isothermal titration calorimetry in pure and applied research-survey of the literature from 2010

(2011) Rajesh Ghai et al.   JOURNAL OF MOLECULAR RECOGNITION

Locating the Binding Sites of Folic Acid with Milk α- and β-Caseins

(2011) P. Bourassa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

A critical evaluation of self-interaction chromatography as a predictive tool for the assessment of protein–protein interactions in protein formulation development: A case study of a therapeutic monoclonal antibody

(2010) Virginie Le Brun et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Influence of green tea polyphenols on the colloidal stability and gelation of WPC

(2010) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin/Folic Acid Complexes: Formation, Characterization, and Biological Implication

(2010) Li Liang et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Glycosylation of Dietary Flavonoids Decreases the Affinities for Plasma Protein

(2009) Jianbo Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Which model based on fluorescence quenching is suitable to study the interaction between trans-resveratrol and BSA?

(2009) Xin Lin Wei et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

(2008) Victor Pizones Ruíz-Henestrosa et al.   FOOD HYDROCOLLOIDS

Identification of Genes Encoding the Folate- and Thiamine-Binding Membrane Proteins in Firmicutes

(2008) A. Eudes et al.   JOURNAL OF BACTERIOLOGY

Probing the Interaction of Trans-resveratrol with Bovine Serum Albumin: A Fluorescence Quenching Study with Tachiya Model

(2008) J. B. Xiao et al.   JOURNAL OF FLUORESCENCE

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

(2007) Li Liang et al.   BIOMACROMOLECULES