Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems
W Xu, K He, Z Lin, DJ McClements, Z Jin… - Critical Reviews in …, 2024 - Taylor & Francis
In recent years, crosslinking technology has been found and widely used in food, textile,
pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or …
pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or …
Optimization of food-grade colloidal delivery systems for thermal processing applications: a review
W Xu, DJ McClements, X Peng, Z Xu… - Critical Reviews in …, 2023 - Taylor & Francis
Colloidal delivery systems are widely used in the food industry to enhance the dispersibility,
stability, efficacy, or bioavailability. However, when exposed to the high temperature …
stability, efficacy, or bioavailability. However, when exposed to the high temperature …
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …
ingredients recently has received growing interest in the food industry, which aims to …
Using polysaccharides for the enhancement of functionality of foods: A review
Background Flavor, taste and functional ingredients are important ingredients of food, but
they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate …
they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate …
Designing whey protein–polysaccharide particles for colloidal stability
T Wagoner, B Vardhanabhuti… - Annual review of food …, 2016 - annualreviews.org
Interactions between whey proteins and polysaccharides, in particular the formation of food-
grade soluble complexes, are of interest because of potential functional and health benefits …
grade soluble complexes, are of interest because of potential functional and health benefits …
[HTML][HTML] Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application
B Wang, J LvYe, S Yang, Y Shi, Q Chen - Foods, 2024 - mdpi.com
Bioactive compounds (BACs) have attracted much attention due to their potential health
benefits. However, such substances have problems such as difficulty dissolving in water …
benefits. However, such substances have problems such as difficulty dissolving in water …
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
Z Zhang, G Hao, C Liu, J Fu, D Hu, J Rong… - Food Research …, 2021 - Elsevier
Nanogel carriers are rapidly emerged as a major delivery strategy in the fields of food,
biology and medicine for small particle size, excellent solubility, high loading, and controlled …
biology and medicine for small particle size, excellent solubility, high loading, and controlled …
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
R Zhang, T Belwal, L Li, X Lin, Y Xu, Z Luo - Carbohydrate polymers, 2020 - Elsevier
Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …
Improving the thermal stability of natural bioactive ingredients via encapsulation technology
S Bodbodak, M Nejatian… - Critical Reviews in …, 2024 - Taylor & Francis
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans
and carotenoids have a marked improvement effect on human health by acting on body …
and carotenoids have a marked improvement effect on human health by acting on body …
Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications
Y Zhang, X Jia - Foods, 2023 - mdpi.com
Incorporating bioactive factors to strengthen food nutrition is important for functional food
development. However, these factors are usually easily degraded in the presence of light …
development. However, these factors are usually easily degraded in the presence of light …