Binding, stability, and antioxidant activity of curcumin with self-assembled casein–dextran conjugate micelles

Binding of (−)-epigallocatechin-3-gallate with thermally-induced bovine serum albumin/ι-carrageenan particles

(2015) Jinbing Li et al.   FOOD CHEMISTRY

Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles

(2015) Yufang Wang et al.   FOOD CHEMISTRY

Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

(2015) Shuqin Xia et al.   FOOD HYDROCOLLOIDS

Probing Conformational Change of Bovine Serum Albumin–Dextran Conjugates under Controlled Dry Heating

(2015) Shuqin Xia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin

(2015) Yoshiki Nimiya et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparative Spectroscopic Studies on Curcumin Stabilization by Association to Bovine Serum Albumin and Casein: A Perspective on Drug-Delivery Application

(2014) Mohammad Mostafa Nadi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fabrication of Self-Assembled (−)-Epigallocatechin Gallate (EGCG) Ovalbumin–Dextran Conjugate Nanoparticles and Their Transport across Monolayers of Human Intestinal Epithelial Caco-2 Cells

(2014) Zheng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism

(2014) Jin Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding of Curcumin with Bovine Serum Albumin in the Presence of ι-Carrageenan and Implications on the Stability and Antioxidant Activity of Curcumin

(2013) Mingling Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of curcumin with phosphocasein micelles processed or not by dynamic high-pressure

(2012) Amal Benzaria et al.   FOOD CHEMISTRY

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

(2011) S. Rahimi Yazdi et al.   FOOD CHEMISTRY

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions

(2011) Shiyuan Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

(2011) Mansoore Esmaili et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Interaction of Curcumin with β-Lactoglobulin—Stability, Spectroscopic Analysis, and Molecular Modeling of the Complex

(2010) Athahalli H. Sneharani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of αS1-Casein with Curcumin and Its Biological Implications

(2009) Athahalli H. Sneharani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Study of the Curcumin−Casein Micelle Complexation and Its Application as a Drug Nanocarrier to Cancer Cells

(2008) Abhishek Sahu et al.   BIOMACROMOLECULES

pH-dependent structures and properties of casein micelles

(2008) Yan Liu et al.   BIOPHYSICAL CHEMISTRY