Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from Bougainvillea glabra bracts in Ca(II)‐alginate beads

Development and characterization of Black mulberry ( Morus nigra ) pekmez (molasses) composite films based on alginate and pectin.

(2020) Kübra ÇakıroĞlu et al.   JOURNAL OF TEXTURE STUDIES

Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles

(2020) Isabelle Cristina Oliveira Neves et al.   FOOD HYDROCOLLOIDS

Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior

(2020) Kefei Chang et al.   FOOD RESEARCH INTERNATIONAL

Bougainvillea glabra (choisy): A comprehensive review on botany, traditional uses, phytochemistry, pharmacology and toxicity

(2020) Hammad Saleem et al.   JOURNAL OF ETHNOPHARMACOLOGY

Evaluation of green extraction methods on bioactive compounds and antioxidant capacity from Bougainvillea glabra bracts

(2020) Fernanda Kuhn et al.   Sustainable Chemistry and Pharmacy

Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers

(2019) Georgiana Horincar et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

A novel theranostic system of AS1411 aptamer-functionalized albumin nanoparticles loaded on iron oxide and gold nanoparticles for doxorubicin delivery

(2019) Marzieh Baneshi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy

(2019) Lucia Aztatzi-Rugerio et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Alginate/pectin aerogel microspheres for controlled release of proanthocyanidins

(2019) Kailun Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Functional and structural effects of hydrocolloids on Ca(II)-alginate beads containing bioactive compounds extracted from beetroot

(2019) Tatiana Rocio Aguirre Calvo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance

(2019) Bahare Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanisms of isoquercitrin attenuates ovalbumin glycation: Investigation by spectroscopy, spectrometry and molecular docking

(2019) Lu Zhang et al.   FOOD CHEMISTRY

Gelation properties of calcium-inulin gels

(2019) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS

(2018) Maria Victoria Traffano-Schiffo et al.   CARBOHYDRATE POLYMERS

Effects of sodium salt types on the intermolecular interaction of sodium alginate/antarctic krill protein composite fibers

(2018) Rui Zhang et al.   CARBOHYDRATE POLYMERS

Screening plant derived dietary phenolic compounds for bioactivity related to cardiovascular disease

(2018) Kevin D. Croft et al.   FITOTERAPIA

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

(2018) Sílvia C.S.R. de Moura et al.   FOOD CHEMISTRY

Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials

(2018) Arijana Bušić et al.   FOOD RESEARCH INTERNATIONAL

Ovalbumin as a carrier to significantly enhance the aqueous solubility and photostability of curcumin: Interaction and binding mechanism study

(2018) Yujia Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation of betacyanins and polyphenols extracted from leaves and stems of beetroot in Ca(II)-alginate beads: A structural study

(2018) Tatiana Rocio Aguirre Calvo et al.   JOURNAL OF FOOD ENGINEERING

Investigations on binding mechanism of bioactives from elderberry ( Sambucus nigra L.) by whey proteins for efficient microencapsulation

(2018) Nicoleta Stănciuc et al.   JOURNAL OF FOOD ENGINEERING

Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits

(2018) Nydia E. Buitimea-Cantúa et al.   JOURNAL OF MEDICINAL FOOD

Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains

(2018) Custódio Lobo Roriz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and anti-inflammatory activities of quercetin and its derivatives

(2018) Marija Lesjak et al.   Journal of Functional Foods

Microencapsulation of grape skin phenolics for pH controlled release of antiglycation agents

(2018) V. Lavelli et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the protection and release rate of bougainvillea (Bougainvillea spectabilis) extracts encapsulated in alginate beads

(2018) Juan Orozco-Villafuerte et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Betanin loaded nanocarriers based on quinoa seed 11S globulin. Impact on the protein structure and antioxidant activity

(2018) Jimena H. Martínez et al.   FOOD HYDROCOLLOIDS

Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads

(2018) Ignacio Zazzali et al.   CARBOHYDRATE POLYMERS

Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying

(2018) Loleny Tavares et al.   FOOD HYDROCOLLOIDS

Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies

(2018) María Carolina Otálora et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin

(2017) Liyang Xie et al.   FOOD RESEARCH INTERNATIONAL

Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

(2017) Seda Yildirim-Elikoglu et al.   FOOD REVIEWS INTERNATIONAL

Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads

(2017) Tatiana R. Aguirre Calvo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrophilic food compounds encapsulation by ionic gelation

(2017) Louise Emy Kurozawa et al.   Current Opinion in Food Science

Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds

(2016) Afshin Faridi Esfanjani et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Ca(ii) and Ce(iii) homogeneous alginate hydrogels from the parent alginic acid precursor: a structural study

(2016) Juan Manuel Sonego et al.   DALTON TRANSACTIONS

Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads

(2016) María Carolina Otálora et al.   FOOD CHEMISTRY

Emulsion templated microencapsulation of dandelion ( Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin

(2016) Ana Belščak-Cvitanović et al.   FOOD HYDROCOLLOIDS

Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions

(2016) Porntip Pasukamonset et al.   FOOD HYDROCOLLOIDS

Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

(2016) Ana I. Bourbon et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content

(2016) Nathalia D. Aceval Arriola et al.   Food Bioscience

Characterisation of phenolic compounds in processed fibres from the juice industry

(2015) Antoni Delpino-Rius et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties

(2015) Viviane Machado Azevedo et al.   FOOD HYDROCOLLOIDS

Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract

(2015) Ana Belščak-Cvitanović et al.   FOOD HYDROCOLLOIDS

Optimization of ultrasound-assisted extraction of natural pigments from Bougainvillea glabra flowers

(2015) J. Prakash Maran et al.   INDUSTRIAL CROPS AND PRODUCTS

Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract

(2015) Bojana Balanč et al.   JOURNAL OF FOOD SCIENCE

Analysis of binding interaction of genistein and kaempferol with bovine α-lactalbumin

(2015) Fakhrossadat Mohammadi et al.   Journal of Functional Foods

Mechanical properties of alginate hydrogels manufactured using external gelation

(2014) Georgia Kaklamani et al.   Journal of the Mechanical Behavior of Biomedical Materials

Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications

(2014) Gustavo Molina et al.   MOLECULES

Efficacy of Food Proteins as Carriers for Flavonoids

(2012) Maxime C. Bohin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pigment identification, nutritional composition, bioactivity, and in vitro cancer cell cytotoxicity of Rivina humilis L. berries, potential source of betalains

(2012) Mohammad Imtiyaj Khan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of spray drying and storage on the stability of bayberry polyphenols

(2011) Zhongxiang Fang et al.   FOOD CHEMISTRY

Alginate: Properties and biomedical applications

(2011) Kuen Yong Lee et al.   PROGRESS IN POLYMER SCIENCE

Modification of alginate by grafting of N-vinyl-2-pyrrolidone and studies of physicochemical properties in terms of swelling capacity, metal-ion uptake and flocculation

(2010) Arpit Sand et al.   CARBOHYDRATE POLYMERS