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Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

Food chemistry, 2012-11, Vol.135 (2), p.555-561

2012

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Effects of heating, aerial exposure and illumination on stability of fucoxanthin in canola oil

Food chemistry, 2014-02, Vol.145, p.505-513

2014

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Facile preparation of water soluble curcuminoids extracted from turmeric (Curcuma longa L.) powder by using steviol glucosides

Food chemistry, 2017-01, Vol.214, p.366-373

2017

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Tannic acid cross-linked gelatin–gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study

Food research international, 2011-05, Vol.44 (4), p.1000-1007

2011

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Effects of molecular weight and hydrolysis conditions on anticancer activity of fucoidans from sporophyll of Undaria pinnatifida

International journal of biological macromolecules, 2008-12, Vol.43 (5), p.433-437

2008

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Thermal characteristics of crystalline and amorphous 2′-fucosyllactose, a human milk oligosaccharide

Food chemistry, 2023-06, Vol.410, p.135438-135438, Article 135438

2023

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Determination of physicochemical properties of sulphated fucans from sporophyll of Undaria pinnatifida using light scattering technique

Food chemistry, 2008-11, Vol.111 (2), p.503-507

2008

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Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

International journal of food microbiology, 2010, Vol.136 (3), p.255-260

2010

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Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

Food hydrocolloids, 2016-10, Vol.60, p.516-524

2016

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Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase

International journal of biological macromolecules, 2016-10, Vol.91, p.450-456

2016

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Elucidation of aqueous interactions between fish gelatin and sodium alginate

Carbohydrate polymers, 2016-09, Vol.148, p.181-188

2016

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Effect of fish gelatine-sodium alginate interactions on foam formation and stability

Food hydrocolloids, 2019-03, Vol.88, p.119-126

2019

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Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion

Food chemistry, 2019-09, Vol.291, p.87-93

2019

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Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

International journal of biological macromolecules, 2015-08, Vol.79, p.894-902

2015

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Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt

International dairy journal, 2021-04, Vol.115, p.104915, Article 104915

2021

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Enhanced production of xylitol from xylose by expression of Bacillus subtilis arabinose:H+ symporter and Scheffersomyces stipitis xylose reductase in recombinant Saccharomyces cerevisiae

Enzyme and microbial technology, 2017-12, Vol.107, p.7-14

2017

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Antioxidant capacities of individual and combined phenolics in a model system

Food chemistry, 2007, Vol.104 (1), p.87-92

2007

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Characterization of fucoxanthin-loaded microspheres composed of cetyl palmitate-based solid lipid core and fish gelatin–gum arabic coacervate shell

Food research international, 2013-01, Vol.50 (1), p.31-37

2013

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Characterization of core–shell calcium-alginate macrocapsules fabricated by electro-coextrusion

International journal of biological macromolecules, 2014-04, Vol.65, p.267-274

2014

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Deciphering the interactions of fish gelatine and hyaluronic acid in aqueous solutions

International journal of biological macromolecules, 2017-09, Vol.102, p.885-892

2017

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Low-amperage pulsating direct current has a bactericidal effect on marine fish pathogens in circulating seawater

Food control, 2017-03, Vol.73, p.497-502

2017

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Complete genome sequence of Paenibacillus xylanexedens PAMC 22703, a xylan-degrading bacterium

Marine genomics, 2021-02, Vol.55, p.100788-100788, Article 100788

2021

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Characterization of fucoxanthin-loaded microspheres composed of cetyl palmitate-based solid lipid core and fish gelatinagum arabic coacervate shell

Food research international, 2013-01, Vol.50 (1), p.31-37

2013

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Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate

Carbohydrate polymers, 2008-03, Vol.71 (4), p.566-573

2008

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Continuous supply of glucose and glycerol enhances biotransformation of ricinoleic acid to (E)-11-(heptanoyloxy) undec-9-enoic acid in recombinant Escherichia coli

Journal of biotechnology, 2017-07, Vol.253, p.34-39

2017

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Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions

Effects of heating, aerial exposure and illumination on stability of fucoxanthin in canola oil

Facile preparation of water soluble curcuminoids extracted from turmeric (Curcuma longa L.) powder by using steviol glucosides

Tannic acid cross-linked gelatin–gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study

Effects of molecular weight and hydrolysis conditions on anticancer activity of fucoidans from sporophyll of Undaria pinnatifida

Thermal characteristics of crystalline and amorphous 2′-fucosyllactose, a human milk oligosaccharide

Determination of physicochemical properties of sulphated fucans from sporophyll of Undaria pinnatifida using light scattering technique

Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase

Elucidation of aqueous interactions between fish gelatin and sodium alginate

Effect of fish gelatine-sodium alginate interactions on foam formation and stability

Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion

Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yoghurt

Enhanced production of xylitol from xylose by expression of Bacillus subtilis arabinose:H+ symporter and Scheffersomyces stipitis xylose reductase in recombinant Saccharomyces cerevisiae

Antioxidant capacities of individual and combined phenolics in a model system

Characterization of fucoxanthin-loaded microspheres composed of cetyl palmitate-based solid lipid core and fish gelatin–gum arabic coacervate shell

Characterization of core–shell calcium-alginate macrocapsules fabricated by electro-coextrusion

Deciphering the interactions of fish gelatine and hyaluronic acid in aqueous solutions

Low-amperage pulsating direct current has a bactericidal effect on marine fish pathogens in circulating seawater

Complete genome sequence of Paenibacillus xylanexedens PAMC 22703, a xylan-degrading bacterium

Characterization of fucoxanthin-loaded microspheres composed of cetyl palmitate-based solid lipid core and fish gelatinagum arabic coacervate shell

Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate

Continuous supply of glucose and glycerol enhances biotransformation of ricinoleic acid to (E)-11-(heptanoyloxy) undec-9-enoic acid in recombinant Escherichia coli

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