Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes

Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

N.P. Aditya, Sheetal Aditya, Han-Joo Yang et al. · Food Chemistry · 2014 · 322 citations

Hydrophobic Curcumin, Microemulsion, Micro-encapsulation +5

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation

Shicheng Dai, Ziteng Lian, Weijie Qi et al. · Food Chemistry · 2022 · 306 citations

Protein Chemistry, Soy Protein Isolate, Protein Assembly +9

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Laura Salvia‐Trujillo, S.H.E. Verkempinck, Li‐Ping Sun et al. · Food Chemistry · 2017 · 234 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +7

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

Cong Ren, Wenfei Xiong, Dengfeng Peng et al. · Food Research International · 2018 · 179 citations

Thermal Sterilization, Engineering, Biochemistry +8

Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein

Ziteng Lian, Sai Yang, Lin Cheng et al. · Food Hydrocolloids · 2022 · 153 citations

Food Colloid, Interfacial Protein, Oil–water Interface Properties +7