A family of chitosan-peptide conjugates provides broad HLB values, enhancing emulsion's stability, antioxidant and drug release capacity.

[1]  H. Xiong,et al.  Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity , 2020 .

[2]  M. Heinonen,et al.  Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan , 2020 .

[3]  Wenping Jiang,et al.  Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability , 2020 .

[4]  Yongming Zhang,et al.  Switching Pickering emulsion stabilized by Chitosan-SDS complexes through ion competition , 2020 .

[5]  A. Rodrigues,et al.  Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions. , 2019, Carbohydrate polymers.

[6]  Young Jin Choi,et al.  Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals , 2019, Food Hydrocolloids.

[7]  Xiaoquan Yang,et al.  Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles , 2019, Food Hydrocolloids.

[8]  Virendra Kumar Saharan,et al.  Curcumin encapsulation in multilayer oil in water emulsion: Synthesis using ultrasonication and studies on stability, antioxidant and release activity. , 2019, Langmuir : the ACS journal of surfaces and colloids.

[9]  Guo-Qing Huang,et al.  Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate. , 2019, International journal of biological macromolecules.

[10]  Zheng Guo,et al.  Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant , 2019, Food Bioscience.

[11]  M. Popa,et al.  Chitosan grafted-poly(ethylene glycol) methacrylate nanoparticles as carrier for controlled release of bevacizumab. , 2019, Materials science & engineering. C, Materials for biological applications.

[12]  Yuzhu Zhang,et al.  Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking. , 2018, Food chemistry.

[13]  F. Debeaufort,et al.  Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions , 2018, Food Hydrocolloids.

[14]  J. Frank,et al.  Micellar solubilisation enhances the antiinflammatory activities of curcumin and boswellic acids in rats with adjuvant-induced arthritis. , 2018, Nutrition.

[15]  Bin Li,et al.  Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. , 2018, Food chemistry.

[16]  Jie Cai,et al.  Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions. , 2018, Journal of agricultural and food chemistry.

[17]  A. Rauf,et al.  Health perspectives of a bioactive compound curcumin: A review , 2018 .

[18]  D. Mcclements,et al.  Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. , 2018, Journal of agricultural and food chemistry.

[19]  Ping Yao,et al.  Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin , 2017 .

[20]  G. Phillips,et al.  A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides , 2017 .

[21]  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.

[22]  M. Mengíbar,et al.  Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties , 2017 .

[23]  H. Park,et al.  Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property and In Vitro Digestion. , 2016, Journal of food science.

[24]  Yangchao Luo,et al.  Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: partial characterizations. , 2014, Food chemistry.

[25]  Zheng Wang,et al.  Effect of chitosan molecular weight and deacetylation degree on hemostasis. , 2008, Journal of biomedical materials research. Part B, Applied biomaterials.

[26]  H. Azakami,et al.  Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through maillard-type protein-polysaccharide conjugation. , 2004, Die Nahrung.

[27]  W. C. Griffin Classification of surface-active agents by "HLB" , 1946 .