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Journal Abstract Search

266 related items for PubMed ID: 25466060

  • 1.
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  • 2. 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 15; 205():129-39. PubMed ID: 27006223
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  • 3. Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin.
    Wang X, Zhang J, Lei F, Liang C, Yuan F, Gao Y.
    Food Chem; 2014 May 01; 150():341-7. PubMed ID: 24360460
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  • 4. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions.
    Liu L, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2016 Nov 01; 210():242-8. PubMed ID: 27211644
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  • 7. Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions.
    Cao Y, Ai N, True AD, Xiong YL.
    Food Chem; 2018 Apr 15; 245():439-445. PubMed ID: 29287393
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  • 8. A glycated whey protein isolate-epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion.
    Wang Q, Li W, Liu P, Hu Z, Qin X, Liu G.
    Food Funct; 2019 Oct 16; 10(10):6829-6839. PubMed ID: 31578532
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  • 9. Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion.
    Yi J, Fan Y, Zhang Y, Zhao L.
    Food Chem; 2016 Aug 15; 205():73-80. PubMed ID: 27006216
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  • 13. Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions.
    Pan X, Fang Y, Wang L, Shi Y, Xie M, Xia J, Pei F, Li P, Xiong W, Shen X, Hu Q.
    J Agric Food Chem; 2019 Apr 10; 67(14):4023-4030. PubMed ID: 30901199
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  • 14. Conformational changes of α-lactalbumin adsorbed at oil-water interfaces: interplay between protein structure and emulsion stability.
    Zhai J, Hoffmann SV, Day L, Lee TH, Augustin MA, Aguilar MI, Wooster TJ.
    Langmuir; 2012 Feb 07; 28(5):2357-67. PubMed ID: 22201548
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  • 16. pH and temperature stability of (-)-epigallocatechin-3-gallate-β-cyclodextrin inclusion complex-loaded chitosan nanoparticles.
    Liu F, Majeed H, Antoniou J, Li Y, Ma Y, Yokoyama W, Ma J, Zhong F.
    Carbohydr Polym; 2016 Sep 20; 149():340-7. PubMed ID: 27261758
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  • 17. Coalescence stability of alpha-lactalbumin-stabilised emulsion.
    Leman J, Dolgań T.
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001 Sep 20; 66(3b):581-4. PubMed ID: 15954658
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  • 18. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.
    Xu D, Yuan F, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2013 Aug 15; 139(1-4):1098-104. PubMed ID: 23561214
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  • 19. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
    Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y.
    Food Res Int; 2017 Jun 15; 96():84-93. PubMed ID: 28528111
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  • 20. Effects of milk proteins on release properties and particle morphology of β-carotene emulsions during in vitro digestion.
    Liu Y, Lei F, Yuan F, Gao Y.
    Food Funct; 2014 Nov 15; 5(11):2940-7. PubMed ID: 25215854
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