Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review

References

• Aditya, N. P., and S. Ko. 2015. Solid lipid nanoparticles (SLNs): Delivery vehicles for food bioactives. RSC Advances 5 (39):30902–11. doi: 10.1039/C4RA17127F.
   Web of Science ®Google Scholar
• Akhavan, S., E. Assadpour, I. Katouzian, and S. M. Jafari. 2018. Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals. Trends in Food Science & Technology 74:132–46. doi: 10.1016/j.tifs.2018.02.001.
   Web of Science ®Google Scholar
• Akkermans, C., A. J. Van der Goot, P. Venema, E. Van der Linden, and R. M. Boom. 2008. Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation. International Dairy Journal 18 (10–11):1034–42. doi: 10.1016/j.idairyj.2008.05.006.
   Web of Science ®Google Scholar
• Alavi, F., L. Chen, and Z. Emam-Djomeh. 2021. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein. Food Chemistry 354:129494. doi: 10.1016/j.foodchem.2021.129494.
   PubMed Web of Science ®Google Scholar
• Al-Kassas, R., M. Bansal, and J. Shaw. 2017. Nanosizing techniques for improving bioavailability of drugs. Journal of Controlled Release : Official Journal of the Controlled Release Society 260:202–12. doi: 10.1016/j.jconrel.2017.06.003.
   PubMed Web of Science ®Google Scholar
• Alldritt, I., B. Whitham-Agut, M. Sipin, J. Studholme, A. Trentacoste, J. A. Tripp, M. G. Cappai, P. Ditchfield, T. Devièse, R. E. M. Hedges, et al. 2019. Metabolomics reveals diet-derived plant polyphenols accumulate in physiological bone. Scientific Reports 9 (1):1–12. doi: 10.1038/s41598-019-44390-1.
   PubMedGoogle Scholar
• Amawi, H., C. R. Ashby, T. Samuel, R. Peraman, and A. K. Tiwari. 2017. Polyphenolic nutrients in cancer chemoprevention and metastasis: Role of the epithelial-to-mesenchymal (EMT) pathway. Nutrients 9 (8):911. doi: 10.3390/nu9080911.
   PubMed Web of Science ®Google Scholar
• Ananingsih, V. K., A. Sharma, and W. Zhou. 2013. Green tea catechins during food processing and storage: A review on stability and detection. Food Research International 50 (2):469–79. doi: 10.1016/j.foodres.2011.03.004.
   Web of Science ®Google Scholar
• Bamidele, O. P., and M. N. Emmambux. 2021. Encapsulation of bioactive compounds by “extrusion” technologies: A review. Critical Reviews in Food Science and Nutrition 61 (18):3100–19. doi: 10.1080/10408398.2020.1793724.
   PubMed Web of Science ®Google Scholar
• Bhutto, A. A., Ş. Kalay, S. T. H. Sherazi, and M. Culha. 2018. Quantitative structure–activity relationship between antioxidant capacity of phenolic compounds and the plasmonic properties of silver nanoparticles. Talanta 189:174–81. doi: 10.1016/j.talanta.2018.06.080.
   PubMed Web of Science ®Google Scholar
• Biais, B., S. Krisa, S. Cluzet, G. Da Costa, P. Waffo-Teguo, J.-M. Merillon, and T. Richard. 2017. Antioxidant and cytoprotective activities of grapevine stilbenes. Journal of Agricultural and Food Chemistry 65 (24):4952–60. doi: 10.1021/acs.jafc.7b01254.
   PubMed Web of Science ®Google Scholar
• Bora, A. F. M., S. Ma, X. Li, and L. Liu. 2018. Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances. Food Research International (Ottawa, Ont.) 105:241–9. doi: 10.1016/j.foodres.2017.11.047.
   PubMed Web of Science ®Google Scholar
• Bradbeer, J. F., R. Hancocks, F. Spyropoulos, and I. T. Norton. 2015. Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety. Food Hydrocolloids 43:501–9. doi: 10.1016/j.foodhyd.2014.07.006.
   Web of Science ®Google Scholar
• Cheng, C., S. Peng, Z. Li, L. Zou, W. Liu, and C. Liu. 2017. Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process. RSC Advances 7 (42):25978–86. doi: 10.1039/C7RA02861J.
   Web of Science ®Google Scholar
• Cheng, J., M. Zhu, and X. Liu. 2020. Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols. Food Chemistry 308:125592. doi: 10.1016/j.foodchem.2019.125592.
   PubMed Web of Science ®Google Scholar
• Chen, A., Z. Harrell, P. Lu, E. Enriquez, L. Li, B. Zhang, P. Dowden, C. Chen, H. Wang, J. L. MacManus-Driscoll, et al. 2019. Strain enhanced functionality in a bottom-up approach enabled 3D super-nanocomposites. Advanced Functional Materials 29 (26):1900442. doi: 10.1002/adfm.201900442.
   Web of Science ®Google Scholar
• Chen, M., R. Li, Y. Gao, Y. Zheng, L. Liao, Y. Cao, J. Li, and W. Zhou. 2021. Encapsulation of hydrophobic and low-soluble polyphenols into nanoliposomes by pH-driven method: Naringenin and naringin as model compounds. Foods 10 (5):963. doi: 10.3390/foods10050963.
   PubMed Web of Science ®Google Scholar
• Chen, Y., Z. Li, X. Yi, H. Kuang, B. Ding, W. Sun, and Y. Luo. 2020. Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties. Lwt 118:108778. doi: 10.1016/j.lwt.2019.108778.
   Web of Science ®Google Scholar
• Chen, S., Y. Ma, L. Dai, W. Liao, L. Zhang, J. Liu, and Y. Gao. 2021. Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method. Food Hydrocolloids 118:106758. doi: 10.1016/j.foodhyd.2021.106758.
   Web of Science ®Google Scholar
• Chen, J., J. Yang, L. Ma, J. Li, N. Shahzad, and C. K. Kim. 2020. Structure-antioxidant activity relationship of methoxy, phenolic hydroxyl, and carboxylic acid groups of phenolic acids. Scientific Reports 10 (1):1–9. doi: 10.1038/s41598-020-59451-z.
   PubMed Web of Science ®Google Scholar
• Chethan, S., and N. G. Malleshi. 2007. Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chemistry 105 (2):862–70. doi: 10.1016/j.foodchem.2007.02.012.
   Web of Science ®Google Scholar
• Chung, C., A. Sher, P. Rousset, and D. J. McClements. 2018. Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Research International (Ottawa, Ont.) 105:913–9. doi: 10.1016/j.foodres.2017.12.019.
   PubMed Web of Science ®Google Scholar
• Dai, L., H. Zhou, Y. Wei, Y. Gao, and D. J. McClements. 2019. Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method. Food Hydrocolloids 93:342–50. doi: 10.1016/j.foodhyd.2019.02.041.
   Web of Science ®Google Scholar
• Datta, S., Y. Kato, S. Higashiharaguchi, K. Aratsu, A. Isobe, T. Saito, D. D. Prabhu, Y. Kitamoto, M. J. Hollamby, A. J. Smith, et al. 2020. Self-assembled poly-catenanes from supramolecular toroidal building blocks. Nature 583 (7816):400–5. doi: 10.1038/s41586-020-2445-z.
   PubMed Web of Science ®Google Scholar
• Deng, N., Z. Deng, C. Tang, C. Liu, S. Luo, T. Chen, and X. Hu. 2021. Formation, structure and properties of the starch-polyphenol inclusion complex: A review. Trends in Food Science & Technology 112:667–75. doi: 10.1016/j.tifs.2021.04.032.
   Web of Science ®Google Scholar
• Dima, C., E. Assadpour, S. Dima, and S. M. Jafari. 2020. Bioactive-loaded nanocarriers for functional foods: From designing to bioavailability. Current Opinion in Food Science 33:21–9. doi: 10.1016/j.cofs.2019.11.006.
   Web of Science ®Google Scholar
• Eghbal, N., and R. Choudhary. 2018. Complex coacervation: Encapsulation and controlled release of active agents in food systems. Lwt 90:254–64. doi: 10.1016/j.lwt.2017.12.036.
   Web of Science ®Google Scholar
• Esposto, B. S., P. Jauregi, D. R. Tapia-Blacido, and M. Martelli-Tosi. 2021. Liposomes vs. chitosomes: Encapsulating food bioactives. Trends in Food Science & Technology 108:40–8. doi: 10.1016/j.tifs.2020.12.003.
   Web of Science ®Google Scholar
• Fang, Z., X. Cai, J. Wu, L. Zhang, Y. Fang, and S. Wang. 2021. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol. Food Hydrocolloids 111:106250. doi: 10.1016/j.foodhyd.2020.106250.
   Web of Science ®Google Scholar
• Feng, Y., and Y. Lee. 2019. Microfluidic fabrication of wrinkled protein microcapsules and their nanomechanical properties affected by protein secondary structure. Journal of Food Engineering 246:102–10. doi: 10.1016/j.jfoodeng.2018.10.028.
   Web of Science ®Google Scholar
• Fu, X., J. Cai, X. Zhang, W.-D. Li, H. Ge, and Y. Hu. 2018. Top-down fabrication of shape-controlled, monodisperse nanoparticles for biomedical applications. Advanced Drug Delivery Reviews 132:169–87. doi: 10.1016/j.addr.2018.07.006.
   PubMed Web of Science ®Google Scholar
• Garavand, F., M. Jalai-Jivan, E. Assadpour, and S. M. Jafari. 2021. Encapsulation of phenolic compounds within nano/microemulsion systems: A review. Food Chemistry 364:130376. doi: 10.1016/j.foodchem.2021.130376.
   PubMed Web of Science ®Google Scholar
• Garcia-Seisdedos, H., C. Empereur-Mot, N. Elad, and E. D. Levy. 2017. Proteins evolve on the edge of supramolecular self-assembly. Nature 548 (7666):244–7. doi: 10.1038/nature23320.
   PubMed Web of Science ®Google Scholar
• Garrec, D. A., and I. T. Norton. 2012. Understanding fluid gel formation and properties. Journal of Food Engineering 112 (3):175–82. doi: 10.1016/j.jfoodeng.2012.04.001.
   Web of Science ®Google Scholar
• Gaur, V. K., R. K. Regar, N. Dhiman, K. Gautam, J. K. Srivastava, S. Patnaik, and M. Kamthan, and N. Manickam. 2019. Biosynthesis and characterization of sophorolipid biosurfactant by Candida spp.: Application as food emulsifier and antibacterial agent. Bioresource Technology 285:121314. doi: 10.1016/j.biortech.2019.121314.
   PubMed Web of Science ®Google Scholar
• Gomez-Mascaraque, L. G., and A. Lopez-Rubio. 2016. Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives. Journal of Colloid and Interface Science 465:259–70. doi: 10.1016/j.jcis.2015.11.061.
   PubMed Web of Science ®Google Scholar
• Goncalves, A., B. N. Estevinho, and F. Rocha. 2021. Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds. Trends in Food Science & Technology 114:510–20. doi: 10.1016/j.tifs.2021.06.007.
   Web of Science ®Google Scholar
• Guo, Q., I. Bayram, W. Zhang, J. Su, X. Shu, F. Yuan, L. Mao, and Y. Gao. 2021. Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH. Food Hydrocolloids 111:106214. doi: 10.1016/j.foodhyd.2020.106214.
   Web of Science ®Google Scholar
• Guo, Q., J. Su, X. Shu, F. Yuan, L. Mao, and Y. Gao. 2020. Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol. Food Chemistry 321:126706. doi: 10.1016/j.foodchem.2020.126706.
   PubMed Web of Science ®Google Scholar
• Guo, Q., J. Su, X. Shu, F. Yuan, L. Mao, J. Liu, and Y. Gao. 2020. Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin. Food Hydrocolloids 105:105777. doi: 10.1016/j.foodhyd.2020.105777.
   Web of Science ®Google Scholar
• He, J., Y. Zong, R. Wang, W. Feng, Z. Chen, and T. Wang. 2021. Simultaneous refolding of wheat proteins and soy proteins forming novel antibiotic superstructures by carrying eugenol. Journal of Agricultural and Food Chemistry 69 (27):7698–708. doi: 10.1021/acs.jafc.1c01210.
   PubMed Web of Science ®Google Scholar
• Hu, Y., C. Qiu, Y. Qin, X. Xu, L. Fan, J. Wang, and Z. Jin. 2021. Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality. Trends in Food Science & Technology 109:398–412. doi: 10.1016/j.tifs.2020.12.023.
   Web of Science ®Google Scholar
• Huang, A., D. J. McClements, S. Luo, T. Chen, J. Ye, and C. Liu. 2022. Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment. Food Hydrocolloids 122:107056. doi: 10.1016/j.foodhyd.2021.107056.
   Web of Science ®Google Scholar
• Jafari, S. M., C. Arpagaus, M. A. Cerqueira, and K. Samborska. 2021. Nano spray drying of food ingredients; materials, processing and applications. Trends in Food Science & Technology 109:632–46. doi: 10.1016/j.tifs.2021.01.061.
   Web of Science ®Google Scholar
• Jiang, T., W. Liao, and C. Charcosset. 2020. Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications. Food Research International (Ottawa, Ont.) 132:109035. doi: 10.1016/j.foodres.2020.109035.
   PubMed Web of Science ®Google Scholar
• Jiang, J., Q. Wang, and Y. L. Xiong. 2018. A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science 19:50–6. doi: 10.1016/j.cofs.2018.01.002.
   Web of Science ®Google Scholar
• Joye, I. J., G. Davidov-Pardo, and D. J. McClements. 2014. Nanotechnology for increased micronutrient bioavailability. Trends in Food Science & Technology 40 (2):168–82. doi: 10.1016/j.tifs.2014.08.006.
   Web of Science ®Google Scholar
• Joye, I. J., and D. J. McClements. 2013. Production of nanoparticles by anti-solvent precipitation for use in food systems. Trends in Food Science & Technology 34 (2):109–23. doi: 10.1016/j.tifs.2013.10.002.
   Web of Science ®Google Scholar
• Joye, I. J., and D. J. McClements. 2014. Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application. Current Opinion in Colloid & Interface Science 19 (5):417–27. doi: 10.1016/j.cocis.2014.07.002.
   Web of Science ®Google Scholar
• Ju, J., X. Chen, Y. Xie, H. Yu, Y. Guo, Y. Cheng, H. Qian, and W. Yao. 2019. Application of essential oil as a sustained release preparation in food packaging. Trends in Food Science & Technology 92:22–32. doi: 10.1016/j.tifs.2019.08.005.
   Web of Science ®Google Scholar
• Katouzian, I., A. F. Esfanjani, S. M. Jafari, and S. Akhavan. 2017. Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients. Trends in Food Science & Technology 68:14–25. doi: 10.1016/j.tifs.2017.07.017.
   Web of Science ®Google Scholar
• Kevij, H. T., M. Mohammadian, and M. Salami. 2019. Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent-free pH-driven approach. Journal of Food Processing and Preservation 43 (12):e14227. doi: 10.1111/jfpp.14227.
   Web of Science ®Google Scholar
• Kevij, H. T., M. Salami, M. Mohammadian, and M. Khodadadi. 2020. Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method. Food Hydrocolloids 108:106026. doi: 10.1016/j.foodhyd.2020.106026.
   Web of Science ®Google Scholar
• Khan, H., M. Reale, H. Ullah, A. Sureda, S. Tejada, Y. Wang, Z. Zhang, and J. Xiao. 2020. Anti-cancer effects of polyphenols via targeting p53 signaling pathway: Updates and future directions. Biotechnology Advances 38:107385. doi: 10.1016/j.biotechadv.2019.04.007.
   PubMed Web of Science ®Google Scholar
• Khanbabaee, K., and T. Van Ree. 2001. Tannins: Classification and definition. Natural Product Reports 18 (6):641–9. doi: 10.1039/B101061L.[PMC].[. 11820762
   PubMed Web of Science ®Google Scholar
• Kharat, M., Z. Du, G. Zhang, and D. J. McClements. 2017. Physical and chemical stability of curcumin in aqueous solutions and emulsions: Impact of pH, temperature, and molecular environment. Journal of Agricultural and Food Chemistry 65 (8):1525–32. doi: 10.1021/acs.jafc.6b04815.
   PubMed Web of Science ®Google Scholar
• Kidambi, P. R., D. Jang, J. C. Idrobo, M. S. Boutilier, L. Wang, J. Kong, and R. Karnik. 2017. Nanoporous atomically thin graphene membranes for desalting and dialysis applications. Advanced Materials 29 (33):1700277. doi: 10.1002/adma.201700277.
   Web of Science ®Google Scholar
• Kobayashi, R., T. Ishiguro, A. Ozeki, K. Kawai, and T. Suzuki. 2020. Property changes of frozen soybean curd during frozen storage in "Kori-tofu" manufacturing process. Food Hydrocolloids 104:105714. doi: 10.1016/j.foodhyd.2020.105714.
   Web of Science ®Google Scholar
• Kristinsson, H. G., and H. O. Hultin. 2003. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding. Journal of Agricultural and Food Chemistry 51 (24):7187–96. doi: 10.1021/jf026193m.
   PubMed Web of Science ®Google Scholar
• Leopoldini, M., N. Russo, and M. Toscano. 2011. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry 125 (2):288–306. doi: 10.1016/j.foodchem.2010.08.012.
   Web of Science ®Google Scholar
• Liang, G., W. Chen, X. Qie, M. Zeng, F. Qin, Z. He, and J. Chen. 2020. Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties. Food Hydrocolloids 105:105764. doi: 10.1016/j.foodhyd.2020.105764.
   Web of Science ®Google Scholar
• Li, Z., Q. Lin, D. J. McClements, Y. Fu, H. Xie, T. Li, and G. Chen. 2021. Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties. Food Chemistry 355:129686. doi: 10.1016/j.foodchem.2021.129686.
   PubMed Web of Science ®Google Scholar
• Li, H., X. Zhang, C. Zhao, H. Zhang, Y. Chi, L. Wang, H. Zhang, S. Bai, and X. Zhang. 2022. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism. LWT 153:112480. doi: 10.1016/j.lwt.2021.112480.
   Web of Science ®Google Scholar
• Liu, Q., J. Cheng, X. Sun, and M. Guo. 2021. Preparation, characterization, and antioxidant activity of zein nanoparticles stabilized by whey protein nanofibrils. International Journal of Biological Macromolecules 167:862–70. doi: 10.1016/j.ijbiomac.2020.11.043.
   PubMed Web of Science ®Google Scholar
• Liu, W., Y. Hou, Y. Jin, Y. Wang, X. Xu, and J. Han. 2020. Research progress on liposomes: Application in food, digestion behavior and absorption mechanism. Trends in Food Science & Technology 104:177–89. doi: 10.1016/j.tifs.2020.08.012.
   Web of Science ®Google Scholar
• Liu, Y., L. Huang, D. Li, Y. Wang, Z. Chen, C. Zou, W. Liu, Y. Ma, M. Cao, and G.-M. Liu. 2020. Re-assembled oleic acid-protein complexes as nano-vehicles for astaxanthin: Multispectral analysis and molecular docking. Food Hydrocolloids 103:105689. doi: 10.1016/j.foodhyd.2020.105689.
   Web of Science ®Google Scholar
• Liu, Q., Y. Qin, J. Chen, B. Jiang, and T. Zhang. 2021. Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method. Food Hydrocolloids 119:106851. doi: 10.1016/j.foodhyd.2021.106851.
   Web of Science ®Google Scholar
• Liyanaarachchi, W. S., and T. Vasiljevic. 2018. Caseins and their interactions that modify heat aggregation of whey proteins in commercial dairy mixtures. International Dairy Journal 83:43–51. doi: 10.1016/j.idairyj.2018.03.006.
   Web of Science ®Google Scholar
• Li, Y., Z. Zhang, W. Ren, Y. Wang, B. K. Mintah, M. Dabbour, Y. Hou, R. He, Y. Cheng, and H. Ma. 2021. Inhibition effect of ultrasound on the formation of lysinoalanine in rapeseed protein isolates during pH shift treatment. Journal of Agricultural and Food Chemistry 69 (30):8536–45. doi: 10.1021/acs.jafc.1c02422.
   PubMed Web of Science ®Google Scholar
• Li, X.-M., J. Zhu, Y. Pan, R. Meng, B. Zhang, and H.-Q. Chen. 2019. Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride-modified gliadin nanoparticle. Food Hydrocolloids 90:19–27. doi: 10.1016/j.foodhyd.2018.12.012.
   Web of Science ®Google Scholar
• Lopez, C. 2011. Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure. Current Opinion in Colloid & Interface Science 16 (5):391–404. doi: 10.1016/j.cocis.2011.05.007.
   Web of Science ®Google Scholar
• Luo, Y., Y. Zhang, K. Pan, F. Critzer, P. M. Davidson, and Q. Zhong. 2014. Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations. Journal of Agricultural and Food Chemistry 62 (19):4417–24. doi: 10.1021/jf500698k.
   PubMed Web of Science ®Google Scholar
• Lyu, X., J. Lee, and W. N. Chen. 2019. Potential natural food preservatives and their sustainable production in yeast: Terpenoids and polyphenols. Journal of Agricultural and Food Chemistry 67 (16):4397–417. doi: 10.1021/acs.jafc.8b07141.
   PubMed Web of Science ®Google Scholar
• Ma, Y., S. Chen, W. Liao, L. Zhang, J. Liu, and Y. Gao. 2020. Formation, physicochemical stability, and redispersibility of curcumin-loaded rhamnolipid nanoparticles using the pH-driven method. Journal of Agricultural and Food Chemistry 68 (27):7103–11. doi: 10.1021/acs.jafc.0c01326.
   PubMed Web of Science ®Google Scholar
• Ma, W., A. Guo, Y. Zhang, H. Wang, Y. Liu, and H. Li. 2014. A review on astringency and bitterness perception of tannins in wine. Trends in Food Science & Technology 40 (1):6–19. doi: 10.1016/j.tifs.2014.08.001.
   Web of Science ®Google Scholar
• Malaspina, D. C., C. Vinas, F. Teixidor, and J. Faraudo. 2020. Atomistic simulations of COSAN: Amphiphiles without a head-and-tail design display "head and tail" surfactant behavior. Angewandte Chemie (International ed. in English) 59 (8):3088–92. doi: 10.1002/anie.201913257.
   PubMed Web of Science ®Google Scholar
• Maleki, S. J., J. F. Crespo, and B. Cabanillas. 2019. Anti-inflammatory effects of flavonoids. Food Chemistry 299:125124. doi: 10.1016/j.foodchem.2019.125124.
   PubMed Web of Science ®Google Scholar
• Manolova, Y., V. Deneva, L. Antonov, E. Drakalska, D. Momekova, and N. Lambov. 2014. The effect of the water on the curcumin tautomerism: A quantitative approach. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 132:815–20. doi: 10.1016/j.saa.2014.05.096.
   PubMed Web of Science ®Google Scholar
• Mantovani, R. A., G. d F. Furtado, F. M. Netto, and R. L. Cunha. 2018. Assessing the potential of whey protein fibril as emulsifier. Journal of Food Engineering 223:99–108. doi: 10.1016/j.jfoodeng.2017.12.006.
   Web of Science ®Google Scholar
• Maqsoudlou, A., E. Assadpour, H. Mohebodini, and S. M. Jafari. 2020. Improving the efficiency of natural antioxidant compounds via different nanocarriers. Advances in Colloid and Interface Science 278:102122. doi: 10.1016/j.cis.2020.102122.
   PubMed Web of Science ®Google Scholar
• McClements, D. J. 2015. Nanoparticle-and microparticle-based delivery systems: Encapsulation protection and release of active compounds, eds. D. J. McClements. Boca Raton, FL: CRC Press, Taylor & Francis Group. doi: 10.1201/b17280.
   Google Scholar
• Messager, L., J. Gaitzsch, L. Chierico, and G. Battaglia. 2014. Novel aspects of encapsulation and delivery using polymersomes. Current Opinion in Pharmacology 18:104–11. doi: 10.1016/j.coph.2014.09.017.
   PubMed Web of Science ®Google Scholar
• Metwaly, A. M., L. Zhu, L. Huang, and D. Dou. 2019. Black ginseng and its saponins: Preparation, phytochemistry and pharmacological effects. Molecules 24 (10):1856. doi: 10.3390/molecules24101856.
   PubMed Web of Science ®Google Scholar
• Moghadam, M., M. Salami, M. Mohammadian, L. Delphi, H. Sepehri, Z. Emam-Djomeh, and A. A. Moosavi-Movahedi. 2020. Walnut protein-curcumin complexes: Fabrication, structural characterization, antioxidant properties, and in vitro anticancer activity. Journal of Food Measurement and Characterization 14 (2):876–85. doi: 10.1007/s11694-019-00336-9.
   Web of Science ®Google Scholar
• Mohammadian, M., M. Salami, M. Moghadam, A. Amirsalehi, and Z. Emam-Djomeh. 2021. Mung bean protein as a promising biopolymeric vehicle for loading of curcumin: Structural characterization, antioxidant properties, and in vitro release kinetics. Journal of Drug Delivery Science and Technology 61:102148. doi: 10.1016/j.jddst.2020.102148.
   Web of Science ®Google Scholar
• Munekata, P. E. S., M. Pateiro, W. Zhang, R. Dominguez, L. Xing, E. M. Fierro, and J. M. Lorenzo. 2021. Health benefits, extraction and development of functional foods with curcuminoids. Journal of Functional Foods 79:104392. doi: 10.1016/j.jff.2021.104392.
   Web of Science ®Google Scholar
• Nahum, V., and A. J. Domb. 2021. Recent developments in solid lipid microparticles for food ingredients delivery. Foods 10 (2):400. doi: 10.3390/foods10020400.
   PubMed Web of Science ®Google Scholar
• Nikiforidis, C. V. 2019. Structure and functions of oleosomes (oil bodies). Advances in Colloid and Interface Science 274:102039. doi: 10.1016/j.cis.2019.102039.
   PubMed Web of Science ®Google Scholar
• Pandita, D., S. Kumar, N. Poonia, and V. Lather. 2014. Solid lipid nanoparticles enhance oral bioavailability of resveratrol, a natural polyphenol. Food Research International 62:1165–74. doi: 10.1016/j.foodres.2014.05.059.
   Web of Science ®Google Scholar
• Pan, K., Y. Luo, Y. Gan, S. J. Baek, and Q. Zhong. 2014. pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity. Soft Matter 10 (35):6820–30. doi: 10.1039/c4sm00239c.
   PubMed Web of Science ®Google Scholar
• Pan, K., and Q. Zhong. 2016a. Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions. Food Hydrocolloids 52:600–6. doi: 10.1016/j.foodhyd.2015.08.014.
   Web of Science ®Google Scholar
• Pan, K., and Q. Zhong. 2016b. Organic nanoparticles in foods: Fabrication, characterization, and Utilization. Annual Review of Food Science and Technology 7:245–66. doi: 10.1146/annurev-food-041715-033215.
   PubMed Web of Science ®Google Scholar
• Peanparkdee, M., and S. Iwamoto. 2020. Encapsulation for improving in vitro gastrointestinal digestion of plant polyphenols and their applications in food products. Food Reviews International 1–19. doi: 10.1080/87559129.2020.1733595.
   Web of Science ®Google Scholar
• Pei, Y., J. Wan, M. You, D. J. McClements, Y. Li, and B. Li. 2019. Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties. Food Hydrocolloids 87:90–6. doi: 10.1016/j.foodhyd.2018.07.034.
   Web of Science ®Google Scholar
• Peng, S., Z. Li, L. Zou, W. Liu, C. Liu, and D. J. McClements. 2018a. Enhancement of curcumin bioavailability by encapsulation in sophorolipid-coated nanoparticles: An in vitro and in vivo study. Journal of Agricultural and Food Chemistry 66 (6):1488–97. doi: 10.1021/acs.jafc.7b05478.
   PubMed Web of Science ®Google Scholar
• Peng, S., Z. Li, L. Zou, W. Liu, C. Liu, and D. J. McClements. 2018b. Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method. Food & Function 9 (3):1829–39. doi: 10.1039/C7FO01814B.
   PubMed Web of Science ®Google Scholar
• Peng, S., L. Zhou, Q. Cai, L. Zou, C. Liu, W. Liu, and D. J. McClements. 2020. Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic. Food Hydrocolloids 107:105963. doi: 10.1016/j.foodhyd.2020.105963.
   Web of Science ®Google Scholar
• Peng, S., L. Zou, W. Liu, C. Liu, and D. J. McClements. 2018. Fabrication and characterization of curcumin-loaded liposomes formed from sunflower lecithin: Impact of composition and environmental stress. Journal of Agricultural and Food Chemistry 66 (46):12421–30. doi: 10.1021/acs.jafc.8b04136.
   PubMed Web of Science ®Google Scholar
• Peng, S., L. Zou, W. Zhou, W. Liu, C. Liu, and D. J. McClements. 2019. Encapsulation of lipophilic polyphenols into nanoliposomes using pH-driven method: Advantages and disadvantages. Journal of Agricultural and Food Chemistry 67 (26):7506–11. doi: 10.1021/acs.jafc.9b01602.
   PubMed Web of Science ®Google Scholar
• Pujara, N., S. Jambhrunkar, K. Y. Wong, M. McGuckin, and A. Popat. 2017. Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate. Journal of Colloid and Interface Science 488:303–8. doi: 10.1016/j.jcis.2016.11.015.
   PubMed Web of Science ®Google Scholar
• Rahaiee, S., E. Assadpour, A. F. Esfanjani, A. S. Silva, and S. M. Jafari. 2020. Application of nano/microencapsulated phenolic compounds against cancer. Advances in Colloid and Interface Science 279:102153. doi: 10.1016/j.cis.2020.102153.
   PubMed Web of Science ®Google Scholar
• Rahman, M. M., and B. P. Lamsal. 2021. Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties. Comprehensive Reviews in Food Science and Food Safety 20 (2):1457–80. doi: 10.1111/1541-4337.12709.
   PubMed Web of Science ®Google Scholar
• Rahnasto-Rilla, M., J. Tyni, M. Huovinen, E. Jarho, T. Kulikowicz, S. Ravichandran, V. A. Bohr, L. Ferrucci, M. Lahtela-Kakkonen, and R. Moaddel. 2018. Natural polyphenols as sirtuin 6 modulators. Scientific Reports 8 (1):1–11. doi: 10.1038/s41598-018-22388-5.
   PubMedGoogle Scholar
• Salah, E., M. M. Abouelfetouh, Y. Pan, D. Chen, and S. Xie. 2020. Solid lipid nanoparticles for enhanced oral absorption: A review. Colloids and Surfaces B, Biointerfaces 196:111305. doi: 10.1016/j.colsurfb.2020.111305.
   PubMed Web of Science ®Google Scholar
• Samborska, K., S. Boostani, M. Geranpour, H. Hosseini, C. Dima, S. Khoshnoudi-Nia, H. Rostamabadi, S. R. Falsafi, R. Shaddel, S. Akbari-Alavijeh, et al. 2021. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends in Food Science & Technology 108:297–325. doi: 10.1016/j.tifs.2021.01.008.
   Web of Science ®Google Scholar
• Sang, Z., J. Qian, J. Han, X. Deng, J. Shen, G. Li, and Y. Xie. 2020. Comparison of three water-soluble polyphosphate tripolyphosphate, phytic acid, and sodium hexametaphosphate as crosslinking agents in chitosan nanoparticle formulation. Carbohydrate Polymers 230:115577. doi: 10.1016/j.carbpol.2019.115577.
   PubMed Web of Science ®Google Scholar
• Santonocito, D., M. G. Sarpietro, C. Carbone, A. Panico, A. Campisi, E. A. Siciliano, G. Sposito, F. Castelli, and C. Puglia, and C. Puglia. 2020. Curcumin containing PEGylated solid lipid nanoparticles for systemic administration: A preliminary study. Molecules 25 (13):2991. doi: 10.3390/molecules25132991.
   PubMed Web of Science ®Google Scholar
• Shi, G., Y. Shen, P. Mu, Q. Wang, Y. Yang, S. Ma, and J. Li. 2020. Effective separation of surfactant-stabilized crude oil-in-water emulsions by using waste brick powder-coated membranes under corrosive conditions. Green Chemistry 22 (4):1345–52. doi: 10.1039/C9GC04178H.
   Web of Science ®Google Scholar
• Shivamathi, C. S., I. G. Moorthy, R. V. Kumar, M. R. Soosai, J. P. Maran, R. S. Kumar, and P. Varalakshmi. 2019. Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source. Carbohydrate Polymers 225:115240. doi: 10.1016/j.carbpol.2019.115240.
   PubMed Web of Science ®Google Scholar
• Shi, L., J. Zhou, J. Guo, I. Gladden, and L. Kong. 2021. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydrate Polymers 274:118596. doi: 10.1016/j.carbpol.2021.118596.
   PubMed Web of Science ®Google Scholar
• Silva, K. S., T. M. R. Fonseca, L. R. Amado, and M. A. Mauro. 2018. Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin. Food Packaging and Shelf Life 16:122–8. doi: 10.1016/j.fpsl.2018.03.005.
   Web of Science ®Google Scholar
• Silventoinen, P., and N. Sozer. 2020. Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate. Foods 9 (8):1055. doi: 10.3390/foods9081055.
   PubMed Web of Science ®Google Scholar
• Soares, R. M., N. M. Siqueira, M. P. Prabhakaram, and S. Ramakrishna. 2018. Electrospinning and electrospray of bio-based and natural polymers for biomaterials development. Materials Science and Engineering C 92:969–82. doi: 10.1016/j.msec.2018.08.004.
   PubMed Web of Science ®Google Scholar
• Sun, C., Y. Gao, and Q. Zhong. 2018a. Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle. Food Hydrocolloids 82:173–85. doi: 10.1016/j.foodhyd.2018.04.007.
   Web of Science ®Google Scholar
• Sun, C., Y. Gao, and Q. Zhong. 2018b. Properties of ternary biopolymer nanocomplexes of zein, sodium caseinate, and propylene glycol alginate and their functions of stabilizing high internal phase Pickering emulsions. Langmuir : The ACS Journal of Surfaces and Colloids 34 (31):9215–27. doi: 10.1021/acs.langmuir.8b01887.
   PubMed Web of Science ®Google Scholar
• Sun, X., W. Zhang, L. Zhang, S. Tian, and F. Chen. 2021. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate. Journal of the Science of Food and Agriculture 101 (3):1150–60. doi: 10.1002/jsfa.10726.
   PubMed Web of Science ®Google Scholar
• Tapia-Hernández, J. A., C. L. Del-Toro-Sánchez, F. J. Cinco-Moroyoqui, J. E. Juárez-Onofre, S. Ruiz-Cruz, E. Carvajal-Millan, G. A. López-Ahumada, D. D. Castro-Enriquez, C. G. Barreras-Urbina, and F. Rodríguez-Felix. 2019. Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication. Trends in Food Science & Technology 90:111–32. doi: 10.1016/j.tifs.2019.06.005.
   Web of Science ®Google Scholar
• Tarhini, M., H. Greige-Gerges, and A. Elaissari. 2017. Protein-based nanoparticles: From preparation to encapsulation of active molecules. International Journal of Pharmaceutics 522 (1-2):172–97. doi: 10.1016/j.ijpharm.2017.01.067.
   PubMed Web of Science ®Google Scholar
• Tian, Y., G. Xu, W. Cao, J. Li, A. Taha, H. Hu, and S. Pan. 2021. Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism. Lwt 140:110698. doi: 10.1016/j.lwt.2020.110698.
   Web of Science ®Google Scholar
• Tian, Y., Z. Zhang, A. Taha, Y. Chen, H. Hu, and S. Pan. 2020. Interfacial and emulsifying properties of beta-conglycinin/pectin mixtures at the oil/water interface: Effect of pH. Food Hydrocolloids 109:106145. doi: 10.1016/j.foodhyd.2020.106145.
   Web of Science ®Google Scholar
• Timilsena, Y. P., T. O. Akanbi, N. Khalid, B. Adhikari, and C. J. Barrow. 2019. Complex coacervation: Principles, mechanisms and applications in microencapsulation. International Journal of Biological Macromolecules 121:1276–86. doi: 10.1016/j.ijbiomac.2018.10.144.
   PubMed Web of Science ®Google Scholar
• Tippel, J., M. Lehmann, R. von Klitzing, and S. Drusch. 2016. Interfacial properties of Quillaja saponins and its use for micellisation of lutein esters. Food Chemistry 212:35–42. doi: 10.1016/j.foodchem.2016.05.130.
   PubMed Web of Science ®Google Scholar
• Tønnesen, H. H., and J. Karlsen. 1985. Studies on curcumin and curcuminoids. VI. Kinetics of curcumin degradation in aqueous solutionZeitschrift Fur Lebensmittel-Untersuchung und -Forschung 180 (5):402–4. doi: 10.1007/BF01027775.
   PubMedGoogle Scholar
• Tsao, R. 2010. Chemistry and biochemistry of dietary polyphenols. Nutrients 2 (12):1231–46. doi: 10.3390/nu2121231.
   PubMed Web of Science ®Google Scholar
• Van Zee, N. J., B. Adelizzi, M. F. J. Mabesoone, X. Meng, A. Aloi, R. H. Zha, M. Lutz, I. A. W. Filot, A. R. A. Palmans, and E. W. Meijer. 2018. Potential enthalpic energy of water in oils exploited to control supramolecular structure. Nature 558 (7708):100–3. doi: 10.1038/s41586-018-0169-0.
   PubMed Web of Science ®Google Scholar
• Vitale, A., and R. S. Boston. 2008. Endoplasmic reticulum quality control and the unfolded protein response: Insights from plants. Traffic (Copenhagen, Denmark) 9 (10):1581–8. doi: 10.1111/j.1600-0854.2008.00780.x.
   PubMed Web of Science ®Google Scholar
• Wang, T., X. Chen, Q. Zhong, Z. Chen, R. Wang, and A. R. Patel. 2019. Facile and efficient construction of water-soluble biomaterials with tunable mesoscopic structures using all-natural edible proteins. Advanced Functional Materials 29 (31):1901830. doi: 10.1002/adfm.201901830.
   Web of Science ®Google Scholar
• Wang, M., Y. Fu, G. Chen, Y. Shi, X. Li, H. Zhang, and Y. Shen. 2018. Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate beta-carotene by anti-solvent precipitation method. Food Hydrocolloids 77:577–87. doi: 10.1016/j.foodhyd.2017.10.036.
   Web of Science ®Google Scholar
• Wang, L., L. Ke, P. Rao, and Y. Zhang. 2021. Fabrication and characterization of curcumin-loaded nanoparticles using protein from brewers’ spent grain. Lwt 150:111992. doi: 10.1016/j.lwt.2021.111992.
   Web of Science ®Google Scholar
• Wang, L., J. Xue, and Y. Zhang. 2019. Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method. Industrial Crops and Products 130:71–80. doi: 10.1016/j.indcrop.2018.12.072.
   Web of Science ®Google Scholar
• Wang, T., M. Yue, P. Xu, R. Wang, and Z. Chen. 2018. Toward water-solvation of rice proteins via backbone hybridization by casein. Food Chemistry 258:278–83. doi: 10.1016/j.foodchem.2018.03.084.
   PubMed Web of Science ®Google Scholar
• Wang, Y., L. Zhang, P. Wang, X. Xu, and G. Zhou. 2020. pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability. Food Research International (Ottawa, Ont.) 137:109366. doi: 10.1016/j.foodres.2020.109366.
   PubMed Web of Science ®Google Scholar
• Wei, Y., X. Zhan, L. Dai, L. Zhang, L. Mao, F. Yuan, J. Liu, and Y. Gao. 2021. Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method. Lwt 139:110605. doi: 10.1016/j.lwt.2020.110605.
   Web of Science ®Google Scholar
• Wei, Y., J. Zhang, A. H. Memon, and H. Liang. 2017. Molecular model and in vitro antioxidant activity of a water-soluble and stable phloretin/hydroxypropyl-beta-cyclodextrin inclusion complex. Journal of Molecular Liquids 236:68–75. doi: 10.1016/j.molliq.2017.03.098.
   Web of Science ®Google Scholar
• Wei, X.-Q., J.-F. Zhu, X.-B. Wang, and K. Ba. 2020. Improving the stability of liposomal curcumin by adjusting the inner aqueous chamber ph of liposomes. ACS Omega 5 (2):1120–6. doi: 10.1021/acsomega.9b03293.
   PubMed Web of Science ®Google Scholar
• Wiedenmann, V., K. Oehlke, U. van der Schaaf, B. Hetzer, R. Greiner, and H. P. Karbstein. 2018. Impact of the incorporation of solid lipid nanoparticles on ss-lactoglobulin gel matrices. Food Hydrocolloids 84:498–507. doi: 10.1016/j.foodhyd.2018.06.007.
   Web of Science ®Google Scholar
• Wu, C., L. Li, Q. Zhong, R. Cai, P. Wang, X. Xu, G. Zhou, M. Han, Q. Liu, T. Hu, et al. 2019. Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products. Lwt 99:69–76. doi: 10.1016/j.lwt.2018.09.024.
   Web of Science ®Google Scholar
• Wu, M., Q. Luo, R. Nie, X. Yang, Z. Tang, and H. Chen. 2021. Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota. Critical Reviews in Food Science and Nutrition 61 (13):2175–93. doi: 10.1080/10408398.2020.1773390.
   PubMed Web of Science ®Google Scholar
• Wu, S., Y. Zhang, F. Ren, Y. Qin, J. Liu, J. Liu, Q. Wang, and H. Zhang. 2018. Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity . Food Chemistry 245:613–9. doi: 10.1016/j.foodchem.2017.10.122.
   PubMed Web of Science ®Google Scholar
• Xue, J., Z. Li, H. Duan, J. He, and Y. Luo. 2021. Chemically modified phytoglycogen: Physicochemical characterizations and applications to encapsulate curcumin. Colloids and Surfaces B, Biointerfaces 205:111829. doi: 10.1016/j.colsurfb.2021.111829.
   PubMed Web of Science ®Google Scholar
• Xue, J., Y. Luo, B. Balasubramanian, A. Upadhyay, Z. Li, and Y. Luo. 2021. Development of novel biopolymer-based dendritic nanocomplexes for encapsulation of phenolic bioactive compounds: A proof-of-concept study. Food Hydrocolloids 120:106987. doi: 10.1016/j.foodhyd.2021.106987.
   Web of Science ®Google Scholar
• Xue, J., T. Wang, Q. Hu, M. Zhou, and Y. Luo. 2018. Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: Effect of loading methods. Food Hydrocolloids 79:110–6. doi: 10.1016/j.foodhyd.2017.12.018.
   Web of Science ®Google Scholar
• Xu, G., L. Li, X. Bao, and P. Yao. 2020. Curcumin, casein and soy polysaccharide ternary complex nanoparticles for enhanced dispersibility, stability and oral bioavailability of curcumin. Food Bioscience 35:100569. doi: 10.1016/j.fbio.2020.100569.
   Web of Science ®Google Scholar
• Xu, K., Z. Shi, J. Lyu, Q. Zhang, T. Zhong, G. Du, and S. Wang. 2020. Effects of hydrothermal pretreatment on nano-mechanical property of switchgrass cell wall and on energy consumption of isolated lignin-coated cellulose nanofibrils by mechanical grinding. Industrial Crops and Products 149:112317. doi: 10.1016/j.indcrop.2020.112317.
   Web of Science ®Google Scholar
• Xu, Y., J. Wu, and S. Wang. 2021. Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol. Food Hydrocolloids 117:106694. doi: 10.1016/j.foodhyd.2021.106694.
   Web of Science ®Google Scholar
• Yan, S., F. Xie, S. Zhang, L. Jiang, B. Qi, and Y. Li. 2021. Effects of soybean protein isolate - polyphenol conjugate formation on the protein structure and emulsifying properties: Protein - polyphenol emulsification performance in the presence of chitosan. Colloids and Surfaces A: Physicochemical and Engineering Aspects 609:125641. doi: 10.1016/j.colsurfa.2020.125641.
   Web of Science ®Google Scholar
• Yuan, Y., J. Huang, S. He, M. Ma, D. Wang, and Y. Xu. 2021. One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: Physicochemical stability, redispersibility, solubility and bioaccessibility. Food & Function 12 (13):5719–30. doi: 10.1039/d1fo00942g.
   PubMed Web of Science ®Google Scholar
• Yuan, Y., J. Xiao, P. Zhang, M. Ma, D. Wang, and Y. Xu. 2021. Development of pH-driven zein/tea saponin composite nanoparticles for encapsulation and oral delivery of curcumin. Food Chemistry 364:130401. doi: 10.1016/j.foodchem.2021.130401.
   PubMed Web of Science ®Google Scholar
• Yuan, D., F. Zhou, P. Shen, Y. Zhang, L. Lin, and M. Zhao. 2021. Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-driven encapsulation and delivery of hydrophobic cargo curcumin. Food Hydrocolloids 120:106759. doi: 10.1016/j.foodhyd.2021.106759.
   Web of Science ®Google Scholar
• Zang, X., C. Yue, Y. Wang, M. Shao, and G. Yu. 2019. Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein. Journal of Cereal Science 85:168–74. doi: 10.1016/j.jcs.2018.09.001.
   Web of Science ®Google Scholar
• Zdziennicka, A., J. Krawczyk, and B. Jańczuk. 2018. Volumetric properties of rhamnolipid and surfactin at different temperatures. Journal of Molecular Liquids 255:562–71. doi: 10.1016/j.molliq.2018.02.015.
   Web of Science ®Google Scholar
• Zhan, X., L. Dai, L. Zhang, and Y. Gao. 2020. Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method. Food Hydrocolloids 106:105839. doi: 10.1016/j.foodhyd.2020.105839.
   Web of Science ®Google Scholar
• Zhang, H., Y. Fu, Y. Xu, F. Niu, Z. Li, C. Ba, B. Jin, G. Chen, and X. Li. 2019. One-step assembly of zein/caseinate/alginate nanoparticles for encapsulation and improved bioaccessibility of propolis. Food & Function 10 (2):635–45. doi: 10.1039/c8fo01614c.
   PubMed Web of Science ®Google Scholar
• Zhang, L., W. Liao, Y. Wei, Z. Tong, Y. Wang, and Y. Gao. 2021. Fabrication, characterization and in vitro digestion of food-grade β-carotene high loaded microcapsules: A wet-milling and spray drying coupling approach. Lwt 151:112176. doi: 10.1016/j.lwt.2021.112176.
   Web of Science ®Google Scholar
• Zhang, Y., Q. Ma, F. Critzer, P. M. Davidson, and Q. Zhong. 2016. Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes. Food Control 67:31–8. doi: 10.1016/j.foodcont.2016.02.032.
   Web of Science ®Google Scholar
• Zhang, L., D. J. McClements, Z. Wei, G. Wang, X. Liu, and F. Liu. 2020. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition 60 (12):2083–97. doi: 10.1080/10408398.2019.1630358.
   PubMed Web of Science ®Google Scholar
• Zhang, H., Y. Shen, M. Li, G. Zhu, H. Feng, and J. Li. 2019. Egg shell powders-coated membrane for surfactant-stabilized crude oil-in-water emulsions efficient separation. ACS Sustainable Chemistry & Engineering 7 (12):10880–7. doi: 10.1021/acssuschemeng.9b01756.
   Web of Science ®Google Scholar
• Zhang, Y., D. Yuan, P. Shen, F. Zhou, Q. Zhao, and M. Zhao. 2021. pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery. Food Chemistry 355:129509. doi: 10.1016/j.foodchem.2021.129509.
   PubMed Web of Science ®Google Scholar
• Zhang, Y., and Q. Zhong. 2020. Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures. International Journal of Biological Macromolecules 148:1046–52. doi: 10.1016/j.ijbiomac.2020.01.233.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., Y. Zhou, W. Yue, W. Qin, H. Dong, and T. Vasanthan. 2021. Nanostructures of protein-polysaccharide complexes or ­conjugates for encapsulation of bioactive compounds. Trends in Food Science & Technology 109:169–96. doi: 10.1016/j.tifs.2021.01.026.
   Web of Science ®Google Scholar
• Zhang, Y., F. Zhou, M. Zhao, Z. Ning, D. Sun-Waterhouse, and B. Sun. 2017. Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value. Food & Function 8 (12):4384–95. doi: 10.1039/c7fo00812k.
   PubMed Web of Science ®Google Scholar
• Zheng, B., H. Lin, X. Zhang, and D. J. McClements. 2019. Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and Bioaccessibility. Journal of Agricultural and Food Chemistry 67 (44):12245–54. doi: 10.1021/acs.jafc.9b04904.
   PubMed Web of Science ®Google Scholar
• Zheng, B., S. Peng, X. Zhang, and D. J. McClements. 2018. Impact of delivery system type on curcumin bioaccessibility: Comparison of curcumin-loaded nanoemulsions with commercial curcumin supplements. Journal of Agricultural and Food Chemistry 66 (41):10816–26. doi: 10.1021/acs.jafc.8b03174.
   PubMed Web of Science ®Google Scholar
• Zheng, B., X. Zhang, H. Lin, and D. J. McClements. 2019. Loading natural emulsions with nutraceuticals using the pH-driven method: Formation & stability of curcumin-loaded soybean oil bodies. Food & Function 10 (9):5473–84. doi: 10.1039/c9fo00752k.
   PubMed Web of Science ®Google Scholar
• Zheng, B., H. Zhou, and D. J. McClements. 2021. Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks. Lwt 147:111517. doi: 10.1016/j.lwt.2021.111517.
   Web of Science ®Google Scholar
• Zhou, M., T. Wang, Q. Hu, and Y. Luo. 2016. Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin. Food Hydrocolloids 57:20–9. doi: 10.1016/j.foodhyd.2016.01.010.
   Web of Science ®Google Scholar
• Zhou, W., Y. Zhang, R. Li, S. Peng, R. Ruan, J. Li, and W. Liu. 2021. Fabrication of caseinate stabilized thymol nanosuspensions via the pH-driven method: Enhancement in water solubility of thymol. Foods 10 (5):1074. doi: 10.3390/foods10051074.
   PubMed Web of Science ®Google Scholar
• Zhou, H., B. Zheng, and D. J. McClements. 2021a. Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: Impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility. Food & Function 12 (8):3420–32. doi: 10.1039/d1fo00275a.
   PubMed Web of Science ®Google Scholar
• Zhou, H., B. Zheng, and D. J. McClements. 2021b. In vitro gastrointestinal stability of lipophilic polyphenols is dependent on their oil-water partitioning in emulsions: Studies on curcumin. Journal of Agricultural and Food Chemistry 69 (11):3340–50. doi: 10.1021/acs.jafc.0c07578.
   PubMed Web of Science ®Google Scholar
• Zou, L., B. Zheng, W. Liu, C. Liu, H. Xiao, and D. J. McClements. 2015. Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin. Journal of Functional Foods 15:72–83. doi: 10.1016/j.jff.2015.02.044.
   Web of Science ®Google Scholar