Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Hongbo Mi, Yi Li, Cong Wang et al. · Food Hydrocolloids · 2020 · 260 citations

Agriculture, Biochemistry, Food Science +16

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Ali Rashidinejad, E. John Birch, Dongxiao Sun‐Waterhouse et al. · Food Chemistry · 2014 · 195 citations

Pharmacy, Biochemistry, Pharmaceutics +14

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Xuxia Zhou, Hong Chen, Fei Lyu et al. · Food Hydrocolloids · 2018 · 180 citations

Agriculture, Biochemistry, Food Science +16

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Tao Zhang, Zhaojie Li, Yuming Wang et al. · Food Research International · 2016 · 173 citations

Natural Sciences, Chemistry, Materials Science +14

Liposomal delivery of natural product: A promising approach in health research

Mohammad Rezaul Islam Shishir, Naymul Karim, Vemana Gowd et al. · Trends in Food Science & Technology · 2019 · 173 citations

Pharmacy, Pharmaceutics, Pharmacology +12