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Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Food hydrocolloids, 2020-02, Vol.99, p.105372, Article 105372

2020

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Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Food hydrocolloids, 2018-11, Vol.84, p.489-497

2018

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Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

Food science & technology, 2014-12, Vol.59 (2), p.867-873

2014

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Oleic acid as a protein ligand improving intestinal absorption and ocular benefit of fucoxanthin in water through protein-based encapsulation

Food & function, 2019-07, Vol.1 (7), p.4381-4395

2019

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Optimization of extraction parameters of bioactive components from defatted marigold ( Tagetes erecta L.) residue using response surface methodology

Food and bioproducts processing, 2012, Vol.90 (1), p.9-16

2012

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Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

Journal of agricultural and food chemistry, 2010-08, Vol.58 (15), p.8604-8611

2010

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Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay

Food research international, 2011-06, Vol.44 (5), p.1161-1167

2011

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Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

Food hydrocolloids, 2012, Vol.26 (1), p.205-211

2012

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Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

Journal of food quality, 2020, Vol.2020, p.1-10

2020

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The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

Journal of dispersion science and technology, 2011-01, Vol.32 (1), p.77-83

2011

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Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

Food engineering reviews, 2019-12, Vol.11 (4), p.245-258

2019

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Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

Journal of dispersion science and technology, 2013-05, Vol.34 (6), p.785-792

2013

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Encapsulation of Lactiplantibacillus plantarum with casein-gellan gum emulsions to enhance its storage, pasteurization, and gastrointestinal survival

Food chemistry, 2025-01, Vol.462, p.140909, Article 140909

2025

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In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants

Food research international, 2024-10, Vol.194, p.114914, Article 114914

2024

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Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials

Food science & technology, 2024-01, Vol.191, p.115687, Article 115687

2024

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W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus

International journal of biological macromolecules, 2023-03, Vol.232, p.123477-123477, Article 123477

2023

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Optimization of supercritical carbon dioxide removal of lipid and cholesterol from goat placenta using response surface methodology

Food and bioproducts processing, 2010-09, Vol.88 (2), p.298-304

2010

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Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Innovative food science & emerging technologies, 2012-07, Vol.15, p.86-95

2012

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Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

Comprehensive reviews in food science and food safety, 2024-03, Vol.23 (2), p.e13311-n/a

2024

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Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder

Food science & technology, 2018-12, Vol.98, p.299-305

2018

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Corrigendum to “W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus” [Int. J. Biol. Macromol. 232C (2023) 123477]

International journal of biological macromolecules, 2023-07, Vol.242 (Pt 1), p.125047-125047, Article 125047

2023

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Effects of probiotics on biogenic amines content in fermented milk during fermentation and storage

Journal of food composition and analysis, 2024-03, Vol.127, p.105985, Article 105985

2024

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Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Journal of food science and technology, 2015-06, Vol.52 (6), p.3300-3311

2015

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Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

Food research international, 2013-03, Vol.50 (2), p.603-609

2013

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Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates

ACS food science & technology, 2024-06, Vol.4 (6), p.1549-1559

2024

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Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E

Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

Oleic acid as a protein ligand improving intestinal absorption and ocular benefit of fucoxanthin in water through protein-based encapsulation

Optimization of extraction parameters of bioactive components from defatted marigold ( Tagetes erecta L.) residue using response surface methodology

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay

Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides

Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

The Effect of Whey Protein Isolate-Dextran Conjugates on the Freeze-Thaw Stability of Oil-in-Water Emulsions

Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

Encapsulation of Lactiplantibacillus plantarum with casein-gellan gum emulsions to enhance its storage, pasteurization, and gastrointestinal survival

In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants

Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials

W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus

Optimization of supercritical carbon dioxide removal of lipid and cholesterol from goat placenta using response surface methodology

Investigation into the bioaccessibility and microstructure changes of β-carotene emulsions during in vitro digestion

Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder

Corrigendum to “W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus” [Int. J. Biol. Macromol. 232C (2023) 123477]

Effects of probiotics on biogenic amines content in fermented milk during fermentation and storage

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates

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