Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH-Reference-Cited by-同舟云学术

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Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Published:2021-02 Issue: Volume:111 Page:106214
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Qing,Bayram Ipek,Zhang Wentao,Su Jiaqi,Shu Xin,Yuan Fang,Mao Like,Gao Yanxiang

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Fabrication of amorphous curcumin nanosuspensions using β-lactoglobulin to enhance solubility, stability, and bioavailability;Aditya;Colloids and Surfaces B: Biointerfaces,2015

2. The potential of curcumin: A multitargeting agent in cancer cell chemosensitization;Bordoloi,2018

3. Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – a comparative study;Cerqueira;Food Hydrocolloids,2012

4. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin;Chang;Food Chemistry,2019

5. Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR;Chen;Journal of the Science of Food and Agriculture,2013

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1. Novel nanoparticle composed by Ovalbumin-OSA modified pectin-rutin for improving the stability of Monascus pigments;Food Hydrocolloids;2025-01

2. A study on the synergistic interaction of pea protein isolate and whey protein isolate for enhancing the stability and quality of krill oil emulsion;Food Hydrocolloids;2024-12

3. Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels;Food Hydrocolloids;2024-09

4. Maintained particulate integrity of soy protein nanoparticles during gastrointestinal digestion via genipin crosslinking enhancing stability and bioavailability of curcumin;International Journal of Biological Macromolecules;2024-08

5. Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations;Food Hydrocolloids;2024-07

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