Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates

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

(2021) Qian Li et al.   FOOD CHEMISTRY

Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration

(2020) Mahesh Kharat et al.   FOOD CHEMISTRY

Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications

(2020) Tian Jiang et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial activity and mechanism of green tea polysaccharide conjugates against Escherichia coli

(2020) Yin Zhou et al.   INDUSTRIAL CROPS AND PRODUCTS

Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study

(2019) Qian Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying Properties of Polysaccharide Conjugates Prepared from Chin-Brick Tea

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

Effect of arabinogalactan protein complex content on emulsification performance of gum arabic

(2019) Lingyu Han et al.   CARBOHYDRATE POLYMERS

Extraction, structure, and emulsifying properties of pectin from potato pulp

(2018) Jin-Shu Yang et al.   FOOD CHEMISTRY

The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion

(2018) Xiaolin Yao et al.   FOOD HYDROCOLLOIDS

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

(2018) Jiang Jiang et al.   FOOD HYDROCOLLOIDS

Improvement of emulsifying properties of Brea gum by controlled thermal treatment

(2018) Virginia Castel et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis

(2018) Qiuping Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers

(2018) Betül Yesiltas et al.   FOOD CHEMISTRY

Rheological properties of polysaccharides from Dioscorea opposita Thunb.

(2017) Fanyi Ma et al.   FOOD CHEMISTRY

Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH

(2017) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

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

Comparison of structural features and antioxidant activity of polysaccharides from natural and cultured Cordyceps sinensis

(2017) Junqiao Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Some Physical Properties of Protein Moiety of Alkali-Extracted Tea Polysaccharide Conjugates Were Shielded by Its Polysaccharide

(2017) et al.   MOLECULES

Anticancer Activity of Curcumin and Its Analogues: Preclinical and Clinical Studies

(2016) Alessandro Allegra et al.   CANCER INVESTIGATION

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

(2016) Xiaolin Yao et al.   Food Biophysics

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

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari 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

PLGA Nanoparticles Improve the Oral Bioavailability of Curcumin in Rats: Characterizations and Mechanisms

(2011) Xiaoxia Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review on the isolation and structure of tea polysaccharides and their bioactivities

(2010) Shao-Ping Nie et al.   FOOD HYDROCOLLOIDS

Thermal Effects on the Stability and Antioxidant Activity of an Acid Polysaccharide Conjugate Derived from Green Tea

(2009) Xiaoqiang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the purification and chemical compositions of tea glycoprotein

(2007) S NIE et al.   CARBOHYDRATE POLYMERS