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Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity

Journal of food science, 2024-02, Vol.89 (2), p.881-899

2024

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Effects of the Length of Polysaccharide Chains on the Functional Properties of the Maillard-Type Lysozyme−Polysaccharide Conjugate

Journal of agricultural and food chemistry, 1996, Vol.44 (9), p.2544-2548

1996

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Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

Current opinion in colloid & interface science, 2017-03, Vol.28, p.31-36

2017

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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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A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

Food science & technology, 2021-06, Vol.145, p.111349, Article 111349

2021

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Protein glycosylation: a promising way to modify the functional properties and extend the application in food system

Critical reviews in food science and nutrition, 2019, Vol.59 (15), p.2506-2533

2019

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Multiple layers and conjugate materials for food emulsion stabilization

Critical reviews in food science and nutrition, 2018-04, Vol.58 (6), p.877-892

2018

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Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Comprehensive reviews in food science and food safety, 2020-11, Vol.19 (6), p.3159-3190

2020

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Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

Food hydrocolloids, 2020-08, Vol.105, p.105794, Article 105794

2020

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Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

Food research international, 2010, Vol.43 (1), p.224-231

2010

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Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction

Food chemistry, 2024-03, Vol.436, p.137639-137639, Article 137639

2024

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Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction

Journal of dispersion science and technology, 2023-03, Vol.44 (4), p.639-650

2023

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Impact of process conditions and type of protein on conjugate formation with pectin by vacuum drying

Food hydrocolloids, 2023-05, Vol.139, p.108517, Article 108517

2023

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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Foods, 2021-02, Vol.10 (2), p.376

2021

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Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates

Food chemistry, 2010-03, Vol.119 (1), p.182-190

2010

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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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Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Food hydrocolloids, 2007, Vol.21 (5), p.943-952

2007

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Polymer–lipid hybrid nanoparticles as potential lipophilic anticancer drug carriers

Discover nano, 2023-09, Vol.18 (1), p.114-12, Article 114

2023

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Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior

Journal of food measurement & characterization, 2024-04, Vol.18 (4), p.2685-2699

2024

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In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

Foods, 2022-08, Vol.11 (16), p.2410

2022

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Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods, 2021-03, Vol.10 (3), p.631

2021

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Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions

Food Structure, 2017-04, Vol.12, p.43-53

2017

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Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates

Food Science and Technology Research, 2002, Vol.8(3), pp.193-199

KATO, Akio

2002

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Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation

Food chemistry, 2007, Vol.104 (3), p.1153-1159

2007

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Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein

Journal of agricultural and food chemistry, 1998-03, Vol.46 (3), p.866-871

1998

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Apricot polysaccharides as new carriers to make curcumin nanoparticles and improve its stability and antibacterial activity

Effects of the Length of Polysaccharide Chains on the Functional Properties of the Maillard-Type Lysozyme−Polysaccharide Conjugate

Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

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

A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

Protein glycosylation: a promising way to modify the functional properties and extend the application in food system

Multiple layers and conjugate materials for food emulsion stabilization

Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures

Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction

Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction

Impact of process conditions and type of protein on conjugate formation with pectin by vacuum drying

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates

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

Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Polymer–lipid hybrid nanoparticles as potential lipophilic anticancer drug carriers

Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

Impact of Type of Sugar Beet Pectin-Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions

Industrial Applications of Maillard-Type Protein-Polysaccharide Conjugates

Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation

Effect of Polysaccharide Conjugation or Transglutaminase Treatment on the Allergenicity and Functional Properties of Soy Protein

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