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Behzad Masoumi, Mahnaz Tabibiazar, Zahra Golchinfar, Mohammadamin Mohammadifar & Hamed Hamishehkar. (2024) A review of protein-phenolic acid interaction: reaction mechanisms and applications. Critical Reviews in Food Science and Nutrition 64:11, pages 3539-3555.
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Thamila Dib, Haibo Pan & Shiguo Chen. (2023) Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability. Food Reviews International 39:6, pages 3515-3533.
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Xutao Chen, Junrong Huang, Linlin Chen, Xiaona Chen, Danxia Su & Bei Jin. (2023) High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin. Journal of Microencapsulation 40:6, pages 456-474.
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Fernanda F. G. Dias, Jasmin S. Yang, T. Truc K. Pham, Daniela Barile & Juliana M. L. N. de Moura Bell. (2024)
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Leonardo de Freitas Marinho, William Gustavo Sganzerla, Jean Agustin Velasquez, Aline Priscilla Gomes da Silva, Mauricio Ariel Rostagno & Tânia Forster-Carneiro. (2024) A bibliometric analysis of phenolic acids over the last five years. Biocatalysis and Agricultural Biotechnology 56, pages 103044.
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Neera Raghav, Chanchal Vashisth, Nitika Mor, Priyanka Arya, Manishita R. Sharma, Ravinder Kaur, Surender P. Bhatti & John F. Kennedy. (2023) Recent advances in cellulose, pectin, carrageenan and alginate-based oral drug delivery systems. International Journal of Biological Macromolecules 244, pages 125357.
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Jia-Nan Yan, Xin-Yu Jiang, Lin Li, Wen Sun, Bin Lai & Hai-Tao Wu. (2023) Storage stability of scallop (Patinopecten yessoensis) male gonad hydrolysates/κ-carrageenan composite hydrogels embeded curcumin. Food Hydrocolloids 136, pages 108228.
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Xin Wang, Yu Luo, Rui Ma, Zhili Wang, Shiyou Yu, Chenchen Li & Chunran Han. (2022) Effect of Lonicera edulis polysaccharide on reducing oral dyeing of lonicera edulis juice. Applied Biological Chemistry 65:1.
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Hoang Le-Tan, Thomas Fauster, Klara Haas & Henry Jaeger. (2022) Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion. European Food Research and Technology 248:10, pages 2615-2628.
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Larissa G.R. Duarte & Carolina S.F. Picone. (2022) Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation. Food Research International 159, pages 111586.
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Matheus A.S. Santos, Paula K. Okuro, Larissa R. Fonseca & Rosiane L. Cunha. (2022) Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. Food Hydrocolloids 125, pages 107384.
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Penghui Shen, Mouming Zhao & Feibai Zhou. (2022) Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions. Current Opinion in Food Science 43, pages 61-70.
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De-Qiang Li, Feng Xu & Jun Li. 2022. Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications. Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications
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Simin Feng, Jiadan Yan, Dan Wang, Ligang Jiang, Peilong Sun, Ning Xiang & Ping Shao. (2021) Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion. Food Research International 143, pages 110237.
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Kuan Rei Ng, Jaslyn Jie Lin Lee, Xiaomei Lyu & Wei Ning Chen. (2021) Yeast-Derived Plant Phenolic Emulsions as Novel, Natural, and Sustainable Food Preservatives. ACS Food Science & Technology 1:3, pages 326-337.
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Qiuhui Hu, Yiliang Wu, Lei Zhong, Ning Ma, Liyan Zhao, Gaoxing Ma, Ninghui Cheng, Paul A. Nakata & Juan Xu. (2021) In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates. Food Hydrocolloids 112, pages 106340.
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Guoguang Zhang, Chenmin Zheng, Bingqing Huang & Peng Fei. (2020) Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities. International Journal of Biological Macromolecules 165, pages 198-204.
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Bei Jin, Xiaosong Zhou, Zhiyuan Zheng, Yuxin Liang, Siting Chen, Siyuan Zhang & Qiyong Li. (2020) Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment. International Journal of Biological Macromolecules 150, pages 823-830.
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