The properties and formation mechanism of ovalbumin-fucoidan complex-Reference-Cited by-同舟云学术

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The properties and formation mechanism of ovalbumin-fucoidan complex

Published:2023-06 Issue: Volume:241 Page:124644
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Duan Wenshan,Chen Lei,Liu Fei,Li Xiefei,Wu Yongyan,Cheng Lujie,Liu Junmei,Ai Chao,Huang Qun,Zhou Yan

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference42 articles.

1. Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions;Xiao;LWT,2021

2. Effect of charge density of polysaccharide on self-assembly behaviors of ovalbumin and sodium alginate;Li;Int. J. Biol. Macromol.,2020

3. Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels;Cortez-Trejo;Food Hydrocoll.,2022

4. Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: effects of pH and mixing ratio;Zhong;Colloids Surf. B: Biointerfaces,2021

5. Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexes;Liu;J. Agric. Food Chem.,2009

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Egg yolk lecithin delivery system constructed by ovalbumin-fucoidan (OVA-FUC) binary complex: storage stability, release yield and in vitro digestion characteristics;LWT;2024-09

2. Fucoidan alleviates the inhibition of protein digestion by chitosan and its oligosaccharides;International Journal of Biological Macromolecules;2024-06

3. Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes;Food Chemistry: X;2024-06

4. DIFUCOSIN: DIclofenac sodium salt loaded FUCOidan-SericIN nanoparticles for the management of chronic inflammatory diseases;International Journal of Pharmaceutics;2024-04

5. Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification;Innovative Food Science & Emerging Technologies;2024-03

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