Concepedia

Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

Mengjie Geng, Xumei Feng, Xixi Wu, Xiangyun Tan, Baiyu Shang, Yuyang Huang, Fei Teng, Yang Li

Food Chemistry · 2023 · 39 citations · 39 references

DOI

Concepts

References

39

Melanoidins produced by the Maillard reaction: Structure and biological activity

Heya Wang, He Qian, Weirong Yao · Food Chemistry · 2011 · 711 citations

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Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

Tran Hong Quan, Soottawat Benjakul, Thanasak Sae‐leaw et al. · Trends in Food Science & Technology · 2019 · 707 citations

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Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

Yuan Yuan, Yanxiang Gao, Jian Zhao et al. · Food Research International · 2007 · 498 citations

, , +16

Dairy and plant proteins as natural food emulsifiers

Woojeong Kim, Yong Wang, Cordelia Selomulya · Trends in Food Science & Technology · 2020 · 303 citations · Full text

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Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Mariarenata Sessa, Maria Luisa Balestrieri, Giovanna Ferrari et al. · Food Chemistry · 2013 · 284 citations

, , +12