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References from Construction of an efficient delivery system for raspberry anthocyanins: preparation and stability evaluation of whey protein isolate-gum Arabic nanoparticles. Local targets link to admitted publications; unresolved targets remain external evidence.
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2024 · External reference
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Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation
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Preparation and characterization of whey protein isolate–DIM nanoparticles
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Enhanced storage and gastrointestinal stability of spray-dried whey protein emulsions with chitosan and gum Arabic
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Enzymatic acylation of black rice anthocyanins and evaluation of antioxidant capacity and stability of their derivatives
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Albumin-encapsulated nanoparticles of naproxen platinum (IV) complexes with inflammation inhibitory competence displaying effective antitumor activities in vitro and in vivo
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Study on the effect of molecular weight on the gut microbiota fermentation properties of blackberry polysaccharides in vitro
10.1021/acs.jafc.2c03091 · 2022 · External reference
Diffusion of sodium ions based on the interactions between gum arabic and oral mucin: Effects from the molecular weight of gum arabic
10.1016/j.foodchem.2025.144212 · 2025 · External reference
Unraveling anthocyanin bioavailability for human health
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Effect of high-intensity pulsed magnetic field on protein–starch interactions and quality of fresh noodles
10.1016/j.ifset.2025.104427 · 2026 · External reference
Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure–activity relationship, and targeted preparation
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10.1016/j.lwt.2021.112084 · 2021 · External reference
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions
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Soybean protein isolate gel particles as foaming and emulsifying agents
10.1016/j.foodhyd.2016.03.028 · 2016 · External reference
Formation and characterization of self-assembled rice protein hydrolysate nanoparticles as soy isoflavone delivery systems
10.3390/foods12071523 · 2023 · External reference
Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
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Identification and molecular mechanism of novel antioxidant peptides from tiger nut (Cyperus esculentus L.)
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10.3390/antiox10050704 · 2021 · External reference
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Anthocyanin profiling using UV-vis spectroscopy and liquid chromatography mass spectrometry
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Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
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Comparing pH differential and methanol-based methods for anthocyanin assessments of strawberries
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Key structural characteristics enhancing digestion resistance in rice starch–sugarcane polyphenols complexes
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Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment
2023 · External reference
Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions
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Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
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A cost-effective and sensitive voltammetric sensor for determination of baicalein in herbal medicine based on shuttle-shape α-Fe₂O₃ nanoparticle decorated multi-walled carbon nanotubes
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Isolation of phenolic compounds from raspberry based on molecular imprinting techniques and investigation of their anti-Alzheimer’s disease properties
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Improving the stability of wheat gliadin nanoparticles–effect of gum arabic addition
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2024 · External reference
Whey protein isolate-chitosan PolyElectrolyte nanoparticles as a drug delivery system
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Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment
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Protein nanofibrils and their hydrogel formation with metal ions
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Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
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Effects of environmental factors and fermentation on red raspberry anthocyanins stability
10.1016/j.lwt.2022.114252 · 2023 · External reference
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality
10.1016/j.lwt.2021.112269 · 2021 · External reference
Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry
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Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
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