Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

(2019) Fengchao Zha et al.   FOOD CHEMISTRY

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

(2019) Xiaoqiang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bile salts in digestion and transport of lipids

(2019) Adam Macierzanka et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic

(2018) Yafeng Xu et al.   FOOD HYDROCOLLOIDS

Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

(2018) Larissa Consoli et al.   FOOD HYDROCOLLOIDS

Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

(2018) Mahesh Kharat et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of polysaccharides from Fuzhuan brick teas

(2018) Guijie Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions

(2018) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fuzhuan Brick Tea Polysaccharides Attenuate Metabolic Syndrome in High-Fat Diet Induced Mice in Association with Modulation in the Gut Microbiota

(2018) Guijie Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types

(2018) Erika Meroni et al.   Food & Function

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

(2018) David Julian McClements   Food & Function

The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system

(2018) Yunqi Shi et al.   FOOD HYDROCOLLOIDS

Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal)

(2018) Zhiming Gao et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

(2018) Dongwen Fu et al.   FOOD HYDROCOLLOIDS

Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

(2017) Fanyi Ma et al.   FOOD CHEMISTRY

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Structural characterization and evaluation of the antioxidant activities of polysaccharides extracted from Qingzhuan brick tea

(2017) Xinhe Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

(2017) Zhiming Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Are lutein, lycopene, and β-carotene lost through the digestive process?

(2017) Rachel E. Kopec et al.   Food & Function

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol conjugates

(2016) Fuguo Liu et al.   FOOD CHEMISTRY

Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay

(2016) Qian Li et al.   FOOD CHEMISTRY

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

(2016) Seyed H. Hosseini-Parvar et al.   FOOD HYDROCOLLOIDS

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants

(2016) Jiang Yi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes

(2016) Zihao Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid

(2015) Xiaoya Wang et al.   FOOD CHEMISTRY

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

(2015) Ruojie Zhang et al.   FOOD HYDROCOLLOIDS

Fungal Isolates from a Pu-Erh Type Tea Fermentation and Their Ability to Convert Tea Polyphenols to Theabrownins

(2015) Qiuping Wang et al.   JOURNAL OF FOOD SCIENCE

Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion

(2014) Fei Lei et al.   FOOD HYDROCOLLOIDS

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

(2010) Sandy Van Buggenhout et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

(2008) Giuseppe Maiani et al.   MOLECULAR NUTRITION & FOOD RESEARCH