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Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction

Food research international, 2017-10, Vol.100 (Pt 2), p.289-297

2017

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Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

Food Chemistry: X, 2023-06, Vol.18, p.100725-100725, Article 100725

2023

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Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review

Food hydrocolloids, 2020-03, Vol.100, p.105389, Article 105389

2020

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Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

Food Chemistry: X, 2022-10, Vol.15, p.100408-100408, Article 100408

2022

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Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates

Food chemistry, 2021-06, Vol.347, p.129079-129079, Article 129079

2021

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Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates

Food Chemistry: X, 2024-10, Vol.23, p.101781, Article 101781

2024

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Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics

Food Chemistry: X, 2024-03, Vol.21, p.101033-101033, Article 101033

2024

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Hydro- and aerogels from quince seed gum and gelatin solutions

Food Chemistry: X, 2023-10, Vol.19, p.100813-100813, Article 100813

2023

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Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study

Journal of food science and technology, 2020-07, Vol.57 (7), p.2629-2639

2020

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Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

International dairy journal, 2020-10, Vol.109, p.104783, Article 104783

2020

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Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

Journal of food quality, 2020, Vol.2020 (2020), p.1-11

2020

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Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery

Journal of food measurement & characterization, 2022-06, Vol.16 (3), p.2104-2118

2022

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The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

Food chemistry, 2019-03, Vol.275, p.644-660

2019

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Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and Their Effect on Meat Quality Traits

Food technology and biotechnology, 2016-09, Vol.54 (3), p.324-334

2016

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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

Food research international, 2020-05, Vol.131, p.109003-109003, Article 109003

2020

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The effect of plant essential oils on physicochemical properties of chicken nuggets

Journal of food measurement & characterization, 2022-02, Vol.16 (1), p.772-783

2022

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Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment

Food hydrocolloids, 2021-02, Vol.111, p.106205, Article 106205

2021

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Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles

Food chemistry, 2021-08, Vol.352, p.129325, Article 129325

2021

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Food-based iron delivery systems: A review

Trends in food science & technology, 2021-10, Vol.116, p.75-89

2021

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Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems

Vitamins and hormones, 2024, Vol.125, p.367

2024

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Effect of wheat-soy diet nutrient density and guanidine acetic acid supplementation on performance and energy metabolism in broiler chickens

Italian journal of animal science, 2017-10, Vol.16 (4), p.593-600

2017

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Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes

Food hydrocolloids, 2022-05, Vol.126, p.107488, Article 107488

2022

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Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream

Food hydrocolloids, 2023-02, Vol.135, p.108206, Article 108206

2023

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Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles

Innovative food science & emerging technologies, 2021-08, Vol.72, p.102728, Article 102728

2021

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Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

Food hydrocolloids, 2019-08, Vol.93, p.361-373

2019

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Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review

Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates

Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates

Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics

Hydro- and aerogels from quince seed gum and gelatin solutions

Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study

Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity

Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

Proteome Changes in biceps femoris Muscle of Iranian One-Humped Camel and Their Effect on Meat Quality Traits

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

The effect of plant essential oils on physicochemical properties of chicken nuggets

Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment

Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles

Food-based iron delivery systems: A review

Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems

Effect of wheat-soy diet nutrient density and guanidine acetic acid supplementation on performance and energy metabolism in broiler chickens

Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes

Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream

Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

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