Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

Jiang Yi, Chao Gan, Zhen Wen, +2

Food Hydrocolloids

Food ColloidPea ProteinBiomanufacturingHigh Internal PhaseFood Engineering +3

Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity

Yuting Fan, Jiang Yi, Yuzhu Zhang, +1

Food Chemistry

Cellular Antioxidant ActivityNano-drug DeliveryBiomedical EngineeringPharmacologyProtein Nanoparticles

Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate

Yuting Fan, Yuexiang Liu, Luyu Gao, +2

Food Chemistry

Food Bioactive CompoundBiochemistryImproved Chemical StabilityMedicineCellular Antioxidant Activity +4

Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

Yuting Fan, Jiang Yi, Yuzhu Zhang, +2

Food Hydrocolloids

Food ChemistryFood Colloidβ-Carotene NanoemulsionsBiochemistryHealth Sciences +7

Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

Yuting Fan, Yuexiang Liu, Luyu Gao, +2

Food Chemistry

Food ColloidWhey ProteinEngineeringBiochemistryIn Vitro Fermentation +8

Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity

Jiang Yi, Yuting Fan, Yuzhu Zhang, +3

Food Hydrocolloids

α-Lactalbumin-based NanocomplexBio-based NanomaterialsNano-drug DeliveryChemistryPharmacology +1

Characterization of milk proteins–lutein complexes and the impact on lutein chemical stability

Jiang Yi, Yuting Fan, Wallace Yokoyama, +2

Food Chemistry

Food ChemistryProtein ChemistryFood ColloidBiochemistryBioanalysis +4

Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment

Yuting Fan, Gaofei Peng, Xiang Pang, +2

LWT

Materials ScienceThermal TreatmentFood ColloidEngineeringProtein Engineering +6

Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrils

Jiang Yi, Qing‐Yu He, Gaofei Peng, +1

Food Chemistry

NanomedicineEngineeringChemical StabilityMicro-encapsulationNano-drug Delivery +5

Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions

Jiang Yi, Huimin Huang, Yuexiang Liu, +3

Food Chemistry

Food ChemistryFood ColloidEngineeringBiotechnologyβ‑Carotene Emulsions +2