Detalhe da pesquisa
1.
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements.
Crit Rev Food Sci Nutr
; : 1-28, 2024 Apr 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-38594966
2.
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems.
Crit Rev Food Sci Nutr
; : 1-19, 2023 Dec 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-38108638
3.
Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin.
J Sci Food Agric
; 102(14): 6273-6284, 2022 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-35510347
4.
Comparison of pH-induced protein-polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics.
Food Chem
; 438: 137996, 2024 Apr 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-37979260
5.
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function.
Ultrason Sonochem
; 107: 106934, 2024 May 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-38834001
6.
Effect of sodium alginate block type on the physicochemical properties and curcumin release behavior of quaternized chitosan-oxidized sodium alginate Schiff base hydrogels.
Food Chem
; 444: 138688, 2024 Jun 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38341919
7.
Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms.
Food Chem X
; 19: 100866, 2023 Oct 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-37780344
8.
Ultrasound-assisted preparation of protein-polyphenol conjugates and their structural and functional characteristics.
Ultrason Sonochem
; 100: 106645, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37837709
9.
Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker.
Food Chem
; 418: 135966, 2023 Aug 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36948025
10.
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions.
Food Res Int
; 162(Pt B): 112066, 2022 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-36461321
11.
Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of ß-carotene microcapsules.
Food Funct
; 13(4): 1989-2002, 2022 Feb 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-35089301
12.
Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions.
Food Chem X
; 16: 100509, 2022 Dec 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36519106
13.
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion.
Food Chem
; 387: 132891, 2022 Sep 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-35421647