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Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

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Engineering, Materials Engineering, Materials Science +17

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

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Agriculture, Biochemistry, Food Science +16

Protein–polysaccharide interactions at fluid interfaces

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Life Sciences, Biochemistry, Biophysics +13

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

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