Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential
E Jamróz, P Kulawik, P Krzyściak… - International journal of …, 2019 - Elsevier
Biodegradable films from furcellaran and gelatin (FUR/GEL) with pu-erh (RTE) and green
tea (GTE) water extracts (TEs) were obtained by a casting method. The films were examined …
tea (GTE) water extracts (TEs) were obtained by a casting method. The films were examined …
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion …
S Wang, J Yang, G Shao, J Liu, J Wang, L Yang, J Li… - Food …, 2020 - Elsevier
In this study, the effects of conformational conversion and interfacial dilatational rheology of
soy protein isolated (SPI)/soy hull polysaccharide (SHP) on physical stability of oil-in-water …
soy protein isolated (SPI)/soy hull polysaccharide (SHP) on physical stability of oil-in-water …
Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
As unique biopolymeric architectures, covalently and electrostatically protein-
polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their …
polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their …
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
Z Zhang, G Hao, C Liu, J Fu, D Hu, J Rong… - Food Research …, 2021 - Elsevier
Nanogel carriers are rapidly emerged as a major delivery strategy in the fields of food,
biology and medicine for small particle size, excellent solubility, high loading, and controlled …
biology and medicine for small particle size, excellent solubility, high loading, and controlled …
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying …
The utilizations of the complexes or coacervates of protein/polysaccharide generated by
electrostatic interactions to stabilize Pickering emulsions have attracted increasing …
electrostatic interactions to stabilize Pickering emulsions have attracted increasing …
Utilization of interfacial engineering to improve physicochemical stability of β -carotene emulsions: Multilayer coatings formed using protein and protein–polyphenol …
F Liu, D Wang, C Sun, DJ McClements, Y Gao - Food Chemistry, 2016 - Elsevier
The impact of lactoferrin (LF)–chlorogenic acid (CA) and (−)-Epigallocatechin-3-gallate
(EGCG) conjugates on the physicochemical properties ofβ -carotene emulsions was …
(EGCG) conjugates on the physicochemical properties of
Colloids in food: ingredients, structure, and stability
E Dickinson - Annual review of food science and technology, 2015 - annualreviews.org
This article reviews progress in the field of food colloids with particular emphasis on
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of …
Y Ding, L Chen, Y Shi, M Akhtar, J Chen, R Ettelaie - Food Hydrocolloids, 2021 - Elsevier
Emulsifying and emulsion stabilizing properties of fragments, derived from vegetable
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …
Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density
Protein-polysaccharide complex coacervates self-assembled via electrostatic interactions
generally exhibit superior functional properties than the individual biopolymer. Herein, the …
generally exhibit superior functional properties than the individual biopolymer. Herein, the …
Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry
Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …
their various health beneficial functions and wide applications in the food industry …