Enzymatic Construction of Whey Protein-Arabinoxylan Conjugate Particles and Their Regulation on the Stability and Curcumin Delivery Property of High Internal Phase Pickering Emulsions

Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene

Development and Stability Evaluation of Oleogel-in-Water Emulsions Using Whey Protein Isolate–Ferulic Acid Nanoparticles for Ganoderma Lucidum Spore Oil Encapsulation

This work evaluated how ferulic acid (FA) impacted the conformational properties of whey protein isolate (WPI) and altered the environmental tolerance of oleogel/water (Og/W) emulsions formulated with Ganoderma lucidum spore oil (GLSO). Molecular dynamics simulation analyses revealed that FA interacted with α-lactalbum...

Pickering emulsions for intelligent curcumin delivery: Synergistic stabilization by starch nanocrystals and soy β-conglycinin or glycinin.

Starch nanocrystals (SNCs) derived from rice starch were complexed with soybean β-conglycinin (7S) or glycinin (11S) to develop food-grade Pickering emulsifiers for curcumin delivery. The effects of the SNC-to-protein mass ratio on particle structure, interfacial properties, emulsion stability, and gastrointestinal dig...

Evaluation of the structure and function of whey protein concentrate combined with folic acid and l-ascorbyl 6-palmitate.

BACKGROUND Whey protein concentrate 80 (WPC80) represents a highly promising carrier for bioactive compounds; however, the structural and functional consequences resulting from its noncovalent interactions with folic acid (FA) and l-ascorbic acid 6-palmitate (LAP) remain incompletely understood. Hence, it is of practic...

Temperature-mediated assembly of quinoa protein-κ-carrageenan soluble complexes for stabilizing high internal phase emulsions to improve the intestinal targeted delivery of curcumin.

Temperature is a key factor regulating the assembly and functional properties of protein-polysaccharide complexes and appropriately heat-treated QPI-κC complexes offer a synergistic plant-based platform for the encapsulation, protection, and intestinal delivery of hydrophobic bioactives.

Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates

The demand for ingredients with natural appeal has driven the development of multifunctional natural emulsifiers. This study aimed to synthesize covalent conjugates of lysozyme (LYS) and ferulic acid (FA) via a free radical reaction and investigate their application in stabilizing soybean oil Pickering emulsions. Conju...