Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans

Soy protein isolates: A review of their composition, aggregation, and gelation

(2022) Li Zheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics

(2022) Zhen Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan

(2022) Junhua Li et al.   EUROPEAN POLYMER JOURNAL

Hydrogel: Diversity of Structures and Applications in Food Science

(2021) Jinlong Li et al.   FOOD REVIEWS INTERNATIONAL

Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow

(2021) Qian Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation and delivery of bioactive citrus pomace polyphenols: a review

(2021) Sarah Caballero et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Selenium release kinetics and mechanism from Cordyceps sinensis exopolysaccharide-selenium composite nanoparticles in simulated gastrointestinal conditions

(2021) Yidong Xiao et al.   FOOD CHEMISTRY

Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

(2021) Xin Zhang et al.   ULTRASONICS SONOCHEMISTRY

Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment

(2020) Kazemi-Taskooh Zahra et al.   FOOD HYDROCOLLOIDS

Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

(2020) Yaqing Xiao et al.   FOOD CHEMISTRY

Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels

(2019) Yinyu Zhao et al.   CARBOHYDRATE POLYMERS

Enhanced Chemical Stability, Intestinal Absorption, and Intracellular Antioxidant Activity of Cyanidin-3-O-glucoside by Composite Nanogel Encapsulation

(2019) Jin Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation and sustained release of curcumin by a composite hydrogel of lotus root amylopectin and chitosan

(2019) Kang Liu et al.   CARBOHYDRATE POLYMERS

Construction of self-assembled polyelectrolyte complex hydrogel based on oppositely charged polysaccharides for sustained delivery of green tea polyphenols

(2019) Xinyu Hu et al.   FOOD CHEMISTRY

Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties

(2019) Junhua Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

(2019) Qiuyu Lan et al.   Polymers

Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

(2019) Wenjie Wang et al.   FOOD CHEMISTRY

pH-responsive chitosan/alginate polyelectrolyte complex membranes reinforced by tripolyphosphate

(2018) Magdalena Gierszewska et al.   EUROPEAN POLYMER JOURNAL

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Impact of hydration and temperature history on the structure and dynamics of lignin

(2018) Derya Vural et al.   GREEN CHEMISTRY

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

(2017) Xin-Sheng Qin et al.   Food and Bioprocess Technology

Gelation of soybean protein and polysaccharides delays digestion

(2017) Bing Hu et al.   FOOD CHEMISTRY

Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation

(2017) Lei Dai et al.   FOOD CHEMISTRY

Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization

(2017) Yujia Liu et al.   FOOD HYDROCOLLOIDS

Miscibility, morphology, structure, and properties of porous cellulose-soy protein isolate hybrid hydrogels

(2016) Kaiwen Zheng et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Detection of novel metabolites of flaxseed lignans in vitro and in vivo

(2016) Andrea Quartieri et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Heat-induced gels of soy protein and κ-carrageenan at different pH values

(2010) Ângelo Luiz Fazani Cavallieri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY