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pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study

Food chemistry, 2021-11, Vol.362, p.130230-130230, Article 130230

2021

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Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

Journal of dairy science, 2022-08, Vol.105 (8), p.6431-6446

2022

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Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li

Molecules (Basel, Switzerland), 2019-03, Vol.24 (5), p.939

2019

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Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Journal of dairy science, 2022-04, Vol.105 (4), p.2963-2977

2022

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The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavone glycosides

Food chemistry, 2011-05, Vol.126 (1), p.261-269

2011

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Preparation and Characterization of Whey Protein Isolate-DIM Nanoparticles

International journal of molecular sciences, 2019-08, Vol.20 (16), p.3917

2019

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Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and altered functionality

Journal of dairy science, 2024-07, Vol.107 (7), p.4189-4204

2024

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Proteomic characterization and comparison of milk fat globule membrane proteins of Saanen goat milk from 3 habitats in China using SWATH-MS technique

Journal of dairy science, 2023-04, Vol.106 (4), p.2289-2302

2023

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Interactions between β-Lactoglobulin and 3,3'-Diindolylmethane in Model System

Molecules (Basel, Switzerland), 2019-06, Vol.24 (11), p.2151

2019

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Comparative analysis of caseins in Saanen goat milk from 3 different regions of China using quantitative proteomics

Journal of dairy science, 2022-07, Vol.105 (7), p.5587-5599

2022

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Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3637

2020

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Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes

International journal of molecular sciences, 2019-08, Vol.20 (17), p.4089

2019

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New insights into membrane fouling based on characterization of cake sludge and bulk sludge: An especial attention to sludge aggregation

Bioresource technology, 2013-01, Vol.128, p.586-592

2013

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Use of cardanol-based acrylate as reactive diluent in UV-curable castor oil-based polyurethane acrylate resins

Industrial crops and products, 2018-07, Vol.117, p.295-302

2018

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Physicochemical and Microstructural Properties of Polymerized Whey Protein Encapsulated 3,3'-Diindolylmethane Nanoparticles

Molecules (Basel, Switzerland), 2019-02, Vol.24 (4), p.702

2019

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Non-covalent interactions between rice protein and three polyphenols and potential application in emulsions

Food Chemistry: X, 2024-06, Vol.22, p.101459-101459, Article 101459

2024

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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

Food Science and Biotechnology, 2020, 29(12), , pp.1655-1663

2020

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Supercritical fluid extraction of flavonoids from Maydis stigma and its nitrite-scavenging ability

Food and bioproducts processing, 2011-10, Vol.89 (4), p.333-339

2011

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Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

Food Science and Biotechnology, 2018, 27(3), , pp.735-743

2018

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Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation

Molecules (Basel, Switzerland), 2021-03, Vol.26 (7), p.1824

2021

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Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

CYTA: journal of food, 2021-01, Vol.19 (1), p.511-520

2021

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Enhanced Stability and Oral Bioavailability of Cannabidiol in Zein and Whey Protein Composite Nanoparticles by a Modified Anti-Solvent Approach

Foods, 2022-01, Vol.11 (3), p.376

2022

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Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Food science & nutrition, 2018-11, Vol.6 (8), p.2537-2544

2018

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Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins

Food Science and Biotechnology, 2018, 27(6), , pp.1619-1626

2018

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Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid

Foods, 2024-06, Vol.13 (13), p.2054

2024

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pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study

Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex

Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavone glycosides

Preparation and Characterization of Whey Protein Isolate-DIM Nanoparticles

Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and altered functionality

Proteomic characterization and comparison of milk fat globule membrane proteins of Saanen goat milk from 3 habitats in China using SWATH-MS technique

Interactions between β-Lactoglobulin and 3,3'-Diindolylmethane in Model System

Comparative analysis of caseins in Saanen goat milk from 3 different regions of China using quantitative proteomics

Effects of High Intensity Ultrasound on Physiochemical and Structural Properties of Goat Milk β-Lactoglobulin

Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes

New insights into membrane fouling based on characterization of cake sludge and bulk sludge: An especial attention to sludge aggregation

Use of cardanol-based acrylate as reactive diluent in UV-curable castor oil-based polyurethane acrylate resins

Physicochemical and Microstructural Properties of Polymerized Whey Protein Encapsulated 3,3'-Diindolylmethane Nanoparticles

Non-covalent interactions between rice protein and three polyphenols and potential application in emulsions

Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

Supercritical fluid extraction of flavonoids from Maydis stigma and its nitrite-scavenging ability

Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation

Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

Enhanced Stability and Oral Bioavailability of Cannabidiol in Zein and Whey Protein Composite Nanoparticles by a Modified Anti-Solvent Approach

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins

Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid

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