Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion

Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin

(2021) Xiang-Yi Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection

(2021) Haiyan Tian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties

(2021) Jiawei Lin et al.   CARBOHYDRATE POLYMERS

Procyanidins-Loaded Complex Coacervates for Improved Stability by Self-Crosslinking and Calcium Ions Chelation

(2020) Shanshan Tie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Enhancing trans-Resveratrol loading capacity by forcing W1/O/W2 emulsions up to its colloidal stability limit

(2020) Rocío Díaz-Ruiz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration

(2020) Xin Feng et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Swelling behaviour and glass transition in genipin-crosslinked chitosan systems

(2020) Felicity A. Whitehead et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer

(2020) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

(2019) Zihao Wei et al.   FOOD HYDROCOLLOIDS

Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp

(2019) Chao Ai et al.   FOOD HYDROCOLLOIDS

Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion

(2019) Xiaoying Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels

(2019) Qingling Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Seed Proanthocyanidins Induce Autophagy and Modulate Survivin in HepG2 Cells and Inhibit Xenograft Tumor Growth in Vivo

(2019) Lihua Wang et al.   Nutrients

Emulsion stability of sugar beet pectin increased by genipin crosslinking

(2019) Jiawei Lin et al.   FOOD HYDROCOLLOIDS

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

(2018) Wladimir Silva et al.   FOOD CHEMISTRY

Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

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

Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour

(2018) María Matos et al.   JOURNAL OF FOOD ENGINEERING

The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions

(2018) J. Teixé-Roig et al.   Food and Bioprocess Technology

Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β -carotene

(2017) Quanquan Lin et al.   FOOD HYDROCOLLOIDS

Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

(2017) Phoebe X. Qi et al.   FOOD HYDROCOLLOIDS

Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains

(2017) Xiaoming Guo et al.   FOOD HYDROCOLLOIDS

Advances in molecular design of biopolymer-based delivery micro/nanovehicles for essential fatty acids

(2017) Maria Semenova   FOOD HYDROCOLLOIDS

Lipophilized Grape Seed Proanthocyanidin Derivatives as Novel Antioxidants

(2017) Mingshun Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sugar beet pectin fractionated using isopropanol differs in galacturonic acid, protein, ferulic acid and surface hydrophobicity

(2016) Deepika Karnik et al.   FOOD HYDROCOLLOIDS

Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (Crataegus monogynaJacq.) procyanidins microcapsules with inulin and maltodextrin

(2016) Dorota Wyspiańska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

(2015) Yu-Ru Su et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of antimicrobial effectiveness and dentine mechanical properties after use of chemical and natural auxiliary irrigants

(2015) Doglas Cecchin et al.   JOURNAL OF DENTISTRY

Development of Casein Microgels from Cross-Linking of Casein Micelles by Genipin

(2014) Naaman F. Nogueira Silva et al.   LANGMUIR

Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules

(2013) María Matos et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Preparation of HIPEs with controlled droplet size containing lutein

(2013) Gemma Gutiérrez et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Design and Characterization of Controlled-Release Edible Packaging Films Prepared with Synergistic Whey-Protein Polysaccharide Complexes

(2013) Fei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

(2012) Qiaomei Ru et al.   CARBOHYDRATE POLYMERS

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan

(2012) Na-Na Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability and release properties of double emulsions for food applications

(2011) Lanny Sapei et al.   FOOD HYDROCOLLOIDS

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Impact of Sodium Caseinate Concentration and Location on Magnesium Release from Multiple W/O/W Emulsions

(2010) Marie Bonnet et al.   LANGMUIR

Doxycycline Delivery From Collagen Matrices Crosslinked With Tannic Acid

(2010) M. G. Albu et al.   MOLECULAR CRYSTALS AND LIQUID CRYSTALS

Genipin-crosslinked chitosan hydrogels as biomedical and pharmaceutical aids

(2009) Riccardo A.A. Muzzarelli   CARBOHYDRATE POLYMERS

Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate

(2009) Rachel Lutz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

(2009) Jonathan O’Regan et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical characterization of alkaline soluble polysaccharides from sugar beet pulp

(2008) Marshall L. Fishman et al.   FOOD HYDROCOLLOIDS

Extrinsic Fluorescent Dyes as Tools for Protein Characterization

(2008) Andrea Hawe et al.   PHARMACEUTICAL RESEARCH