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Stability of heat-induced lactoferrin-sodium caseinate complexes: Effects of pH and ionic strength
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Preparation and characteristics of tea water-insoluble protein/chitosan composite particles
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Antioxidant and functional properties of tea protein as affected by the different tea processing methods
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Interaction of sucralose with whey protein: Experimental and molecular modeling studies
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Interaction of milk whey protein with common phenolic acids
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Effect of the mass ratio of heat-treated whey protein isolate to anthocyanin on its composite properties
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Spice aldehydes improve emulsification stability of β-carotene by Schiff base reaction binding sodium caseinate as emulsion surface stabilizer
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Surface modification of sodium caseinate films by zein coatings
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Liposome-whey protein interactions and its relation to emulsifying properties
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Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
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Payload release by liposome burst: Thermal collapse of microgels induces satellite destruction
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Oil-in-dispersion emulsions stabilized by electrostatic repulsions between surfactant and tea polyphenol nanoparticles
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L-theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer
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Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates
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Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties
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Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions
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Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
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Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties
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Insights from alpha-Lactoalbumin and beta-lactoglobulin into mechanisms of nanoliposome-whey protein interactions
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Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction
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A biocompatible tea polyphenol nanoplatform for efficient cytosolic delivery of protein therapeutics
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Masking the bitter taste of quercetin by liposomes modified with whey protein isolate: Better to be coated or inserted?
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