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151 related items for PubMed ID: 36931013

  • 1. Characterization and utilization of soy protein isolate-(-)-epigallocatechin gallate-maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion.
    Geng M, Feng X, Wu X, Tan X, Shang B, Huang Y, Teng F, Li Y.
    Food Chem; 2023 Aug 15; 417():135842. PubMed ID: 36931013
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  • 6. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.
    Wang X, Liu F, Liu L, Wei Z, Yuan F, Gao Y.
    Food Chem; 2015 Apr 15; 173():564-8. PubMed ID: 25466060
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  • 10. Development of a soy protein isolate-carrageenan-quercetagetin non-covalent complex for the stabilization of β-carotene emulsions.
    Mao L, Wang W, Tai K, Yuan F, Gao Y.
    Food Funct; 2017 Dec 13; 8(12):4356-4363. PubMed ID: 29067377
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  • 11. Covalent modification of soy protein isolate by (-)-epigallocatechin-3-gallate: effects on structural and emulsifying properties.
    Tao F, Jiang H, Chen W, Zhang Y, Pan J, Jiang J, Jia Z.
    J Sci Food Agric; 2018 Dec 13; 98(15):5683-5689. PubMed ID: 29736983
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  • 12. Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions.
    Zhang K, Xiang Y, Zhong L, He Y, Chen K, Liu Y, Fang Z, Zeng Z, Li S, Chen H.
    Food Chem; 2024 Aug 15; 449():139310. PubMed ID: 38608612
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  • 13. Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions.
    Xu J, Ji F, Luo S, Jiang S, Yu Z, Ye A, Zheng Z.
    J Sci Food Agric; 2024 Nov 15; 104(14):8445-8455. PubMed ID: 38895880
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  • 17. Enhanced Physicochemical Stability of β-Carotene Emulsions Stabilized by β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugate.
    Wang D, Lv P, Zhang L, Yang S, Wei Y, Mao L, Yuan F, Gao Y.
    J Agric Food Chem; 2020 Aug 05; 68(31):8404-8412. PubMed ID: 32672950
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  • 18. Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties.
    Xu X, Li L, Ma C, Li D, Yang Y, Bian X, Fan J, Zhang N, Zuo F.
    Food Res Int; 2023 Jul 05; 169():112910. PubMed ID: 37254348
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  • 19. Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions.
    Wen C, Zhang J, Qin W, Gu J, Zhang H, Duan Y, Ma H.
    Food Chem; 2020 Nov 30; 331():127374. PubMed ID: 32593796
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  • 20. Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions.
    Teng F, He M, Xu J, Chen F, Wu C, Wang Z, Li Y.
    Sci Rep; 2020 Aug 19; 10(1):14010. PubMed ID: 32814779
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