A novel phytosterols delivery system based on sodium caseinate-pectin soluble complexes: Improving stability and bioaccessibility

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

Laura Salvia‐Trujillo, Cheng Qian, Olga Martı́n-Belloso et al. · Food Chemistry · 2013 · 590 citations

Agriculture, Food Science, Nutritional Sciences +16

Eugenol-loaded chitosan nanoparticles: I. Thermal stability improvement of eugenol through encapsulation

Sarekha Woranuch, Rangrong Yoksan · Carbohydrate Polymers · 2012 · 391 citations

Pharmacy, Materials Engineering, Materials Science +14

Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Jeonghee Surh, Eric A. Decker, David Julian McClements · Food Hydrocolloids · 2005 · 300 citations

Engineering, Food Science, Food Processing +11

Chitosan/pectin polyelectrolyte complex as a pH indicator

Vinícius Borges Vieira Maciel, Cristiana Maria Pedroso Yoshida, Telma Teixeira Franco · Carbohydrate Polymers · 2015 · 295 citations · Full text

Natural Sciences, Food Science, Materials Science +17

Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin

Chao Chang, Taoran Wang, Qiaobin Hu et al. · Food Hydrocolloids · 2017 · 287 citations

Pharmacy, Materials Science, Pharmaceutics +13