366 related articles for article (PubMed ID: 32895972)
1. Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid-whey protein isolate-dextran and vitamin E.
Wang H; Yan Y; Feng X; Wu Z; Guo Y; Li H; Zhu Q
J Food Sci; 2020 Oct; 85(10):3323-3332. PubMed ID: 32895972
[TBL] [Abstract][Full Text] [Related]
2. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
Chen W; Wang W; Guo M; Li Y; Meng F; Liu D
Food Chem; 2022 May; 375():131706. PubMed ID: 34952387
[TBL] [Abstract][Full Text] [Related]
3. Fabrication of Resveratrol-Loaded Whey Protein-Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions.
Yi J; Liu Y; Zhang Y; Gao L
J Agric Food Chem; 2018 Sep; 66(36):9481-9489. PubMed ID: 30125505
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
Nooshkam M; Varidi M
Food Chem; 2021 Jun; 347():129079. PubMed ID: 33493834
[TBL] [Abstract][Full Text] [Related]
5. The effect of unadsorbed proteins on the physiochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.
Li X; Wang X; Liu J; Xu D; Cao Y; Sun B
Food Funct; 2018 Jul; 9(7):3956-3964. PubMed ID: 29974102
[TBL] [Abstract][Full Text] [Related]
6. Stability of lutein encapsulated whey protein nano-emulsion during storage.
Zhao C; Shen X; Guo M
PLoS One; 2018; 13(2):e0192511. PubMed ID: 29415071
[TBL] [Abstract][Full Text] [Related]
7. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction.
Chen W; Lv R; Wang W; Ma X; Muhammad AI; Guo M; Ye X; Liu D
J Sci Food Agric; 2019 Aug; 99(10):4801-4807. PubMed ID: 30977143
[TBL] [Abstract][Full Text] [Related]
8. Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility.
Nunes L; Hashemi N; Gregersen SB; Tavares GM; Corredig M
Food Res Int; 2023 Nov; 173(Pt 2):113404. PubMed ID: 37803740
[TBL] [Abstract][Full Text] [Related]
9. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility.
Zhang Y; Zhang T; Dong C; Zhao R; Zhang X; Wang C
Food Chem; 2023 Aug; 417():135879. PubMed ID: 36933434
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.
Xu D; Aihemaiti Z; Cao Y; Teng C; Li X
Food Chem; 2016 Jul; 202():156-64. PubMed ID: 26920280
[TBL] [Abstract][Full Text] [Related]
11. Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPI-dextran conjugates.
Xi C; Kang N; Zhao C; Song H; Liu Y; Zhang T
J Food Sci; 2020 Jun; 85(6):1707-1716. PubMed ID: 32449946
[TBL] [Abstract][Full Text] [Related]
12. Influence of calcium-induced droplet heteroaggregation on the physicochemical properties of oppositely charged lactoferrin coated lutein droplets and whey protein isolate-coated DHA droplets.
Li X; Wang X; Xu D; Cao Y; Wang S; Wang B; Wang C; Sun B
Food Funct; 2017 Aug; 8(8):2748-2759. PubMed ID: 28702650
[TBL] [Abstract][Full Text] [Related]
13. Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets.
Li X; Wang X; Xu D; Cao Y; Wang S; Wang B; Sun B; Yuan F; Gao Y
Food Chem; 2018 Jan; 239():75-85. PubMed ID: 28873631
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.
Zhang J; Qi X; Shen M; Yu Q; Chen Y; Xie J
Food Res Int; 2023 Dec; 174(Pt 1):113584. PubMed ID: 37986450
[TBL] [Abstract][Full Text] [Related]
15. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates.
Steiner BM; Shukla V; McClements DJ; Li YO; Sancho-Madriz M; Davidov-Pardo G
J Food Sci; 2019 Sep; 84(9):2421-2431. PubMed ID: 31404478
[TBL] [Abstract][Full Text] [Related]
16. Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin.
Tao X; Chen C; Li Y; Qin X; Zhang H; Hu Y; Liu Z; Guo X; Liu G
Int J Biol Macromol; 2023 Feb; 229():1-10. PubMed ID: 36586646
[TBL] [Abstract][Full Text] [Related]
17. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
Liu F; Wang D; Sun C; McClements DJ; Gao Y
Food Chem; 2016 Aug; 205():129-39. PubMed ID: 27006223
[TBL] [Abstract][Full Text] [Related]
18. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
Wu J; Shi M; Li W; Zhao L; Wang Z; Yan X; Norde W; Li Y
Colloids Surf B Biointerfaces; 2015 Mar; 127():96-104. PubMed ID: 25660092
[TBL] [Abstract][Full Text] [Related]
19. Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion.
Yu-Tong D; Chun C; Yue-Ming J; Bao Y; Xiong F
Int J Biol Macromol; 2022 Oct; 218():259-268. PubMed ID: 35850273
[TBL] [Abstract][Full Text] [Related]
20. Encapsulation of Vitamin D
Mitbumrung W; Suphantharika M; McClements DJ; Winuprasith T
J Food Sci; 2019 Nov; 84(11):3213-3221. PubMed ID: 31589344
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]