Protein-polysaccharide nanoconjugates are covalently interactive networks that are
currently the subject of intense research owing to their emerging applications in the food …

Egg proteins, as one of the most abundant animal protein sources, have received
considerable attention for developing delivery systems. Among all egg proteins, egg white …

In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic
complexes to improve the functional properties of high internal phase Pickering emulsions …

The interaction of zein and β-lactoglobulin (β-LG) was explored by experiments combined
with molecular dynamics simulation method. The results showed that the particle sizes of β …

Abstract The Zein-Lecithin-Epigallocatechin gallate (EGCG) complex nanoparticles were
fabricated by anti-solvent coprecipitation method. The Zein-Lecithin (ZL) nanocomplexes …

In this work, the β-lactoglobulin/gum arabic (β-Lg-GA) complexes were prepared to
encapsulate epigallocatechin gallate (EGCG), forming β-Lg-GA-EGCG complex …

Accurate and efficient detection of food freshness is of great significance to guarantee food
safety. Herein, pH sensitive colorimetric films with considerable biological activities have …

Pectin is one of the fascinating naturally occurring plant polysaccharides. The unique
structural elements endow pectin with emulsifying property, stabilizing effect, and capacity to …

In order to improve the water solubility and stability of curcumin (CUR) and achieve its
sustained release, the ZEIN–N-(2-hydroxy) propyl-3-trimethylammonium chitosan chloride …

This research was aimed at developing a novel pH-responsive smart film made of chitosan,
zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal …