1. Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers;M A Azevedo;Food Chemistry,2023
2. Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll;J Cao;Food Hydrocolloids,2021
3. Noncovalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation;S Dai;Food Chemistry,2022
4. Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis;C De Campo;Food Chemistry,2019
5. Characterization of structure, physicochemical properties, and hypoglycemic activity of goat milk whey protein hydrolysate processed with different proteases;H Demir;Journal of Food Science,2022