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Journal Abstract Search

264 related items for PubMed ID: 29385797

  • 1. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates.
    Gu L, Pan C, Su Y, Zhang R, Xiao H, McClements DJ, Yang Y.
    J Agric Food Chem; 2018 Feb 21; 66(7):1649-1657. PubMed ID: 29385797
    [Abstract] [Full Text] [Related]

  • 2. 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 21; 96():84-93. PubMed ID: 28528111
    [Abstract] [Full Text] [Related]

  • 3. Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane.
    Song HY, Moon TW, Choi SJ.
    Food Chem; 2019 May 01; 279():194-201. PubMed ID: 30611479
    [Abstract] [Full Text] [Related]

  • 4. Enhanced in vitro bioavailability of resveratrol-loaded emulsion stabilized by β-lactoglobulin-catechin with excellent antioxidant activity.
    Wang P, Chai X, Chen C, Duan X, Wu K, Fu X.
    Int J Biol Macromol; 2024 May 01; 267(Pt 1):131304. PubMed ID: 38569999
    [Abstract] [Full Text] [Related]

  • 5. Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate.
    Li J, Wang C, Chang C, Jiao H, Su Y, Gu L, Yang Y, Yu H.
    J Sci Food Agric; 2021 Oct 01; 101(13):5591-5598. PubMed ID: 33709411
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate.
    Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q.
    Carbohydr Polym; 2019 Oct 01; 221():10-20. PubMed ID: 31227148
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach.
    Yuan X, Xiao J, Liu X, McClements DJ, Cao Y, Xiao H.
    Food Chem; 2019 Apr 25; 278():811-819. PubMed ID: 30583447
    [Abstract] [Full Text] [Related]

  • 10. Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates.
    Liu F, Wang D, Xu H, Sun C, Gao Y.
    Food Chem; 2016 Apr 01; 196():338-46. PubMed ID: 26593499
    [Abstract] [Full Text] [Related]

  • 11. Beta-carotene chemical stability in Nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method.
    Yi J, Zhang Y, Liang R, Zhong F, Ma J.
    J Agric Food Chem; 2015 Jan 14; 63(1):297-303. PubMed ID: 25514513
    [Abstract] [Full Text] [Related]

  • 12. Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates.
    Han J, Zhang Z, Shang W, Yan J, Julian McClements D, Xiao H, Wu H, Zhu B.
    Food Res Int; 2020 Mar 14; 129():108875. PubMed ID: 32036913
    [Abstract] [Full Text] [Related]

  • 13. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
    Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D.
    Food Chem; 2023 Jan 15; 399():133727. PubMed ID: 36027815
    [Abstract] [Full Text] [Related]

  • 14. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure.
    Lu W, Kelly AL, Maguire P, Zhang H, Stanton C, Miao S.
    J Agric Food Chem; 2016 Nov 16; 64(45):8659-8666. PubMed ID: 27778510
    [Abstract] [Full Text] [Related]

  • 15. Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions.
    Chen Y, Zhang R, Xie B, Sun Z, McClements DJ.
    Food Res Int; 2020 Jan 16; 127():108738. PubMed ID: 31882082
    [Abstract] [Full Text] [Related]

  • 16. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.
    Aditya NP, Aditya S, Yang H, Kim HW, Park SO, Ko S.
    Food Chem; 2015 Apr 15; 173():7-13. PubMed ID: 25465989
    [Abstract] [Full Text] [Related]

  • 17. Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate.
    Liu F, Ma C, Zhang R, Gao Y, Julian McClements D.
    Food Chem; 2017 Apr 15; 221():395-403. PubMed ID: 27979220
    [Abstract] [Full Text] [Related]

  • 18. Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil.
    Han JR, Gu LP, Zhang RJ, Shang WH, Yan JN, McClements DJ, Wu HT, Zhu BW, Xiao H.
    Food Funct; 2019 Jan 22; 10(1):49-60. PubMed ID: 30566165
    [Abstract] [Full Text] [Related]

  • 19. Emulsifying properties of glycation or glycation-heat modified egg white protein.
    Wang C, Li J, Li X, Chang C, Zhang M, Gu L, Su Y, Yang Y.
    Food Res Int; 2019 May 22; 119():227-235. PubMed ID: 30884652
    [Abstract] [Full Text] [Related]

  • 20. Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid.
    Li R, Tan Y, Dai T, Zhang R, Fu G, Wan Y, Liu C, McClements DJ.
    Food Funct; 2019 Nov 01; 10(11):7239-7252. PubMed ID: 31617530
    [Abstract] [Full Text] [Related]

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