Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions.

[1]  Xianqi Liu,et al.  Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication , 2022, LWT.

[2]  Juncai Hou,et al.  Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin , 2022, LWT.

[3]  Lianzhou Jiang,et al.  Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments , 2022, LWT.

[4]  Juncai Hou,et al.  Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber , 2022, Food Hydrocolloids.

[5]  Dongmei Li,et al.  Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method , 2022, Food Hydrocolloids.

[6]  R. Preetha,et al.  Nanoemulsion with Coconut Oil and Soy Lecithin as a Stable Delivery System for Lycopene and Its Incorporation into Yogurt to Enhance Antioxidant Properties and Maintain Quality , 2021, ACS Food Science & Technology.

[7]  Juncai Hou,et al.  Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions. , 2021, Food chemistry.

[8]  Q. Hu,et al.  In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates , 2021 .

[9]  Sameh A. Korma,et al.  Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products , 2021 .

[10]  Meng Li,et al.  Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate , 2021 .

[11]  Meng Li,et al.  Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking , 2021 .

[12]  Lingyu Han,et al.  Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability , 2020, Food Hydrocolloids.

[13]  Zhengyu Jin,et al.  Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization , 2020 .

[14]  M. Katsouli,et al.  Effect of lipid type, dispersed phase volume fraction and emulsifier on the physicochemical properties of nanoemulsions fortified with conjugated linoleic acid (CLA): Process optimization and stability assessment during storage conditions , 2019, Journal of Molecular Liquids.

[15]  Q. Hu,et al.  Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate. , 2019, Carbohydrate polymers.

[16]  P. Wilde,et al.  Fish Oil Emulsions Stabilized with Caseinate Glycated by Dextran: Physicochemical Stability and Gastrointestinal Fate. , 2018, Journal of agricultural and food chemistry.

[17]  Peter A. Williams,et al.  Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules , 2017 .

[18]  J. Keramat,et al.  Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate. , 2017, Carbohydrate polymers.

[19]  D. Mcclements,et al.  Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate , 2016 .

[20]  S. A. H. Goli,et al.  Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums. , 2016, Food chemistry.

[21]  M. Corredig,et al.  Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells , 2016 .

[22]  Jie Chen,et al.  Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties. , 2016, Colloids and surfaces. B, Biointerfaces.

[23]  Yapeng Fang,et al.  Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors , 2015 .

[24]  Harjinder Singh,et al.  Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions. , 2013, Food chemistry.

[25]  L. Santiago,et al.  Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? , 2013 .

[26]  D. Mcclements,et al.  Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions. , 2012, Food & function.

[27]  D. Mcclements,et al.  Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions , 2012 .

[28]  A. Soria,et al.  Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin , 2010 .

[29]  Ji-Sang Kim,et al.  Characteristics and antioxidant activity of Maillard reaction products from fructose-glycine oligomer , 2010 .

[30]  M. Corredig,et al.  Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate , 2009 .

[31]  E. Dickinson.  Hydrocolloids as emulsifiers and emulsion stabilizers , 2009 .

[32]  Tsung-Shi Yang,et al.  Effects of water-soluble natural antioxidants on photosensitized oxidation of conjugated linoleic acid in an oil-in-water emulsion system. , 2008, Journal of food science.

[33]  D. Kitts,et al.  Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar–Amino Acid Maillard Reaction Model Systems , 2008, Annals of the New York Academy of Sciences.

[34]  W. Norde,et al.  The role of electrostatics in saliva-induced emulsion flocculation , 2007 .

[35]  S. Benjakul,et al.  Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH , 2007 .

[36]  Y. Man,et al.  Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy , 2005 .

[37]  F. Guérard,et al.  Effect of Maillard reaction conditions on browning and antiradical activity of sugar-tuna stomach hydrolysate model system , 2005 .

[38]  D. Mcclements,et al.  Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. , 2003, Journal of agricultural and food chemistry.

[39]  F. Lajolo,et al.  ALBUMINS FROM THE BEAN PHASEOLUS VULGARIS: EFFECTS OF HEAT TREATMENT , 2002 .