Soy β-Conglycinin−Curcumin Nanocomplexes for Enrichment of Clear Beverages

Soybean β-Conglycinin Nanoparticles for delivery of hydrophobic nutraceuticals

(2014) Yonatan Levinson et al.   Food Biophysics

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

(2014) Zhi-Li Wan et al.   FOOD CHEMISTRY

β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical

(2014) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols

(2013) Diana E. Roopchand et al.   FOOD CHEMISTRY

Stable Binding of Alternative Protein-Enriched Food Matrices with Concentrated Cranberry Bioflavonoids for Functional Food Applications

(2013) Mary H. Grace et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study

(2012) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability and bioavailability of vitamin D nanoencapsulated in casein micelles

(2012) Michal Haham et al.   Food & Function

β-Casein nanoparticle-based oral drug delivery system for potential treatment of gastric carcinoma: Stability, target-activated release and cytotoxicity

(2011) Alina Shapira et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages

(2011) Gilad Markman et al.   Food & Function

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids

(2010) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages

(2010) N. Ron et al.   INTERNATIONAL DAIRY JOURNAL

Interaction of Curcumin with β-Lactoglobulin—Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex

(2010) Athahalli H. Sneharani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation of propolis extract by complex coacervation

(2010) Mírian Pozippe Nori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk proteins as vehicles for bioactives

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

Synthesis, antibacterial and antiviral properties of curcumin bioconjugates bearing dipeptide, fatty acids and folic acid

(2009) Ramendra K. Singh et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Photophysics, photochemistry and photobiology of curcumin: Studies from organic solutions, bio-mimetics and living cells

(2009) K. Indira Priyadarsini   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY C-PHOTOCHEMISTRY REVIEWS

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Physical Organic Chemistry on the Brain

(2008) Dennis A. Dougherty   JOURNAL OF ORGANIC CHEMISTRY