Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery-Reference-Cited by-同舟云学术

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Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

Published:2019-04 Issue: Volume:89 Page:111-121
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xie Hujun^ORCID,Xiang Chuyue,Li Yang,Wang Lihong,Zhang Yutong,Song Zhijun,Ma Xiangjuan,Lu Xiaoxing,Lei Qunfang,Fang Wenjun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Center for Collaborative Innovation in Food Safety and Nutrition

Zhejiang Provincial Top Key Discipline of Food Science and Biotechnology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion;Aditya;Food Chemistry,2015

2. Nanoemulsion-and emulsion-based delivery systems for curcumin: Encapsulation and release properties;Ahmed;Food Chemistry,2012

3. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers;Assadpour;Critical Reviews in Food Science and Nutrition,2018

4. Alginateechitosan complex coacervation for cell encapsulation: Effect on mechanical properties and on long-term viability;Baruch;Biopolymers,2006

5. Nano-emulsion formulation using spontaneous emulsification: Solvent, oil and surfactant optimization;Bouchemal;International Journal of Pharmaceutics,2004

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1. Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes;Food Hydrocolloids;2025-01

2. Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility;Food Chemistry;2024-09

3. Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin;Food Hydrocolloids;2024-08

4. Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry;Food Hydrocolloids;2024-08

5. Free radical-induced soybean protein isolate -curcumin conjugates: Characterization, antioxidant and in vitro digestion characteristics;LWT;2024-07

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