Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion

Extraction of protein from churpi of yak milk origin: Size reduction, nutraceutical potential and as a wall material for resveratrol

(2022) Asir Gani et al.   Food Bioscience

Self-Assembled Soy Protein Nanoparticles by Partial Enzymatic Hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin

(2021) Dan Yuan et al.   FOOD HYDROCOLLOIDS

Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol

(2021) Yizhou Xu et al.   FOOD HYDROCOLLOIDS

Tumor microenvironment-responsive, high internal phase Pickering emulsions stabilized by lignin/chitosan oligosaccharide particles for synergistic cancer therapy

(2021) Kai Chen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions

(2021) Qiaoli Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pickering emulsions-chitosan hydrogel beads carrier system for loading of resveratrol: Formulation approach and characterization studies

(2021) Bi Wu et al.   REACTIVE & FUNCTIONAL POLYMERS

Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles

(2020) Yang Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions

(2020) Xuhui Kan et al.   FOOD HYDROCOLLOIDS

Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

(2020) Mingming Zhong et al.   FOOD HYDROCOLLOIDS

Simultaneous encapsulation of trans ‐resveratrol and vitamin D 3 in highly concentrated double emulsions

(2020) Rocío Díaz‐Ruiz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles

(2020) Qian Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol

(2020) Zheng Fang et al.   FOOD HYDROCOLLOIDS

Novel Soy β-Conglycinin Core–Shell Nanoparticles As Outstanding Ecofriendly Nanocarriers for Curcumin

(2019) Ling-Ling Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

(2019) Zhenya Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

(2019) Yang Li et al.   FOOD CHEMISTRY

Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate

(2018) Yuting Fan et al.   FOOD CHEMISTRY

Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation

(2018) Ruican Wang et al.   FOOD HYDROCOLLOIDS

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

(2018) Fu-Zhen Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo Study

(2018) Shengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate

(2018) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum

(2018) Jiratthitikan Sriprablom et al.   JOURNAL OF FOOD ENGINEERING

Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities

(2017) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Improved thermal-stability and mechanical properties of type I collagen by crosslinking with casein, keratin and soy protein isolate using transglutaminase

(2017) Xiaomeng Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

(2016) Peipei Zhang et al.   ULTRASONICS SONOCHEMISTRY

Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

(2016) Jin Feng et al.   Journal of Functional Foods

Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins

(2015) Iris J. Joye et al.   FOOD CHEMISTRY

Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM

(2015) Guohui Long et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

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

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity

(2014) Kang Pan et al.   Soft Matter

Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues

(2014) Gabriel Davidov-Pardo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nanodelivery of Bioactive Components for Food Applications: Types of Delivery Systems, Properties, and Their Effect on ADME Profiles and Toxicity of Nanoparticles

(2014) T. Borel et al.   Annual Review of Food Science and Technology

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

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

Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding

(2007) Sivakumar Raghavan et al.   FOOD CHEMISTRY