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- Chavoshpour-Natanzi, Zahra; Sahihi, Mehdi
- Food hydrocolloids 2019 v.96 pp. 493-502
- gastric juice, etc ; acetone; acidity; atomic force microscopy; beta-lactoglobulin; bioavailability; biocompatibility; crosslinking; drug carriers; encapsulation; evaporation; glutaraldehyde; hydrocolloids; hydrophobicity; in vitro digestion; ionic strength; kinetics; nanoparticles; pH; particle size; pepsin; quercetin; scanning electron microscopy; toxicity; trypsin; water solubility; Show all 26 Subjects
- ... Many scientists use proteins as attractive bio-availability enhancers for natural compounds and pharmaceuticals which have poor water solubility, due to their natural abundance, amphiphilic nature, and desirable biocompatibility. Here, we investigate the preparation, characterization, and application of β-Lactoglobulin (BLG) based nanoparticles for encapsulation of quercetin, systematically. We us ...
- Huang, Xulin; Liu, Ye; Zou, Yan; Liang, Xiao; Peng, Yaqi; McClements, David Julian; Hu, Kun
- Food hydrocolloids 2019 v.93 pp. 261-269
- gastric juice, etc ; antioxidant activity; bioavailability; biopolymers; encapsulation; functional foods; heat stability; hydrocolloids; iron; nanoparticles; pH; pectins; reactive oxygen species; resveratrol; small intestine; stomach; zein; Show all 17 Subjects
- ... Zein-pectin core/shell nanoparticles loaded with resveratrol were fabricated using a combination of the antisolvent precipitation and electrostatic deposition methods. These nanoparticles were stable to aggregation from pH 2 to 7 and had good heat stability (80 °C for 1 h). The nanoparticles were exposed to a simulated gastrointestinal tract (GIT) containing stomach and small intestine phases, and ...