Protein nanoparticles in drug delivery: animal protein, plant proteins and protein cages, albumin nanoparticles
E Kianfar - Journal of Nanobiotechnology, 2021 - Springer
In this article, we will describe the properties of albumin and its biological functions, types of
sources that can be used to produce albumin nanoparticles, methods of producing albumin …
sources that can be used to produce albumin nanoparticles, methods of producing albumin …
Phytosomes as innovative delivery systems for phytochemicals: A comprehensive review of literature
M Barani, E Sangiovanni, M Angarano… - International Journal …, 2021 - Taylor & Francis
Nowadays, medicinal herbs and their phytochemicals have emerged as a great therapeutic
option for many disorders. However, poor bioavailability and selectivity might limit their …
option for many disorders. However, poor bioavailability and selectivity might limit their …
Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects …
X Du, M Zhao, N Pan, S Wang, X Xia, D Zhang - Food Chemistry, 2021 - Elsevier
The synergistic effect of pH and heating on the structure, aggregation behaviour and gel
properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio) was evaluated. The …
properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio) was evaluated. The …
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
F Li, Q Zhong, B Kong, B Wang, N Pan, X Xia - Food Research International, 2020 - Elsevier
Abstract Changes in quality, protein structure and oxidative reactions of quick-frozen pork
patties (after− 30° C, 30 min), which were frozen at− 8° C,− 18° C,− 25° C,− 8/− 18° C (stored …
patties (after− 30° C, 30 min), which were frozen at− 8° C,− 18° C,− 25° C,− 8/− 18° C (stored …
Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan …
Y Gao, S Wang, H Liu, Y Gu, J Zhu - Food Hydrocolloids, 2023 - Elsevier
The purpose of this study was to investigate the influence of two-step sequential cross-
linking induced by laccase and heat treatment on the conformation and gelling properties of …
linking induced by laccase and heat treatment on the conformation and gelling properties of …
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
N Pan, C Dong, X Du, B Kong, J Sun, X Xia - Meat Science, 2021 - Elsevier
The change in quality of quick-frozen patties containing different amounts of added fat (0%,
5%, 10%, 15%, and 20%) under different freeze-thaw (FT) cycles (a FT cycle was performed …
5%, 10%, 15%, and 20%) under different freeze-thaw (FT) cycles (a FT cycle was performed …
Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage
We investigated the effects of ultrasonic treatment (400 W, 20 kHz, 45.52 W/L) and storage
time (0 d, 3 d, 7 d and 10 d) on functional properties, structural changes and in vitro …
time (0 d, 3 d, 7 d and 10 d) on functional properties, structural changes and in vitro …
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
N Zhu, M Zang, S Wang, S Zhang, B Zhao, M Liu, S Li… - Food Chemistry, 2022 - Elsevier
In this study, a strategy involving psyllium husk powder (PHP) was proposed to alleviate the
textural deterioration of protein gels under low-sodium conditions. Results revealed that …
textural deterioration of protein gels under low-sodium conditions. Results revealed that …
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
B Wang, F Li, N Pan, B Kong, X Xia - Meat Science, 2021 - Elsevier
The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen
pork patties subjected to multiple freeze-thaw (FT) cycles was investigated. The inhibitory …
pork patties subjected to multiple freeze-thaw (FT) cycles was investigated. The inhibitory …
Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure
Y Wang, X Zhou, M Liu, H Zang, R Zhang, H Yang… - Food Chemistry, 2023 - Elsevier
This research aimed to investigate the effects of dietary pterostilbene supplementation on
meat quality, myofibrillar protein (MP) structure and antioxidant capacity of broiler chicken …
meat quality, myofibrillar protein (MP) structure and antioxidant capacity of broiler chicken …