Concepedia
Food Chemistry · 2024 · 12 citations · 30 references
AgricultureBiotechnologyFood ScienceFood EngineeringProtein EngineeringDrug EncapsulationNutritional EnhancementPolysaccharide PropertiesProteins In FoodsEncapsulationEncapsulation EfficiencyEncapsulation Of Bioactive IngredientsNutraceutical EncapsulationProtein Encapsulation
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Improved Method for Determining Food Protein Degree of Hydrolysis
Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations
Life Sciences, Biochemistry, Enzymology +14
Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis
Stéphanie Jung, Patricia A. Murphy, Lawrence A. Johnson · Journal of Food Science · 2005 · 235 citations
Agriculture, Biochemistry, Food Science +17
Fabrication, characterization, physicochemical stability of zein-chitosan nanocomplex for co-encapsulating curcumin and resveratrol
Shuai Chen, Yahong Han, Lin Jian et al. · Carbohydrate Polymers · 2020 · 195 citations
Pharmacy, Chemistry, Materials Science +14
Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time
Lin Zheng, Mouming Zhao, Chuqiao Xiao et al. · Food Chemistry · 2015 · 192 citations
Life Sciences, Biochemistry, Analytical Chemistry +5
Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin
Fei-Ping Chen, Shiyi Ou, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2016 · 189 citations
Pharmacy, Food Science, Materials Science +17