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1
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85054939630
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Biopolymers in food colloids: thermodynamics and molecular interactions
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Brill Leiden This book presents a thermodynamic insight into the role of biopolymer interactions in the formation of the structure and in the control of the stability of diverse food colloids.
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[1•] Semenova, M.G., Dickinson, E., Biopolymers in food colloids: thermodynamics and molecular interactions. 2010, Brill, Leiden This book presents a thermodynamic insight into the role of biopolymer interactions in the formation of the structure and in the control of the stability of diverse food colloids.
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(2010)
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Semenova, M.G.1
Dickinson, E.2
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2
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84978972614
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Food emulsions: principles, practices, and techniques
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3rd ed. CRC Press Boca Raton, FL This book describes all aspects of emulsion formation, stability, and characterization, including a review of emulsifier properties.
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[2•] McClements, D.J., Food emulsions: principles, practices, and techniques. 3rd ed., 2015, CRC Press, Boca Raton, FL This book describes all aspects of emulsion formation, stability, and characterization, including a review of emulsifier properties.
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(2015)
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McClements, D.J.1
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3
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84939631116
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Progress in natural emulsifiers for utilization in food emulsions
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This nice review highlights recent research on the identification, characterization and utilization of such natural food-grade emulsifiers, as proteins, polysaccharides, phospholipids and saponins for their use in foods and beverages.
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[3••] Ozturk, B., McClements, D.J., Progress in natural emulsifiers for utilization in food emulsions. Curr Opin Food Sci 7 (2016), 1–6 This nice review highlights recent research on the identification, characterization and utilization of such natural food-grade emulsifiers, as proteins, polysaccharides, phospholipids and saponins for their use in foods and beverages.
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(2016)
Curr Opin Food Sci
, vol.7
, pp. 1-6
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Ozturk, B.1
McClements, D.J.2
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4
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84880931826
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Beverage emulsions: recent developments in formulation, production, and applications
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A comprehensive review of the beverage emulsions and their stabilization by food-grade biopolymers in particular.
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[4•] Piorkowski, D.T., McClements, D.J., Beverage emulsions: recent developments in formulation, production, and applications. Food Hydrocoll 42 (2014), 5–41 A comprehensive review of the beverage emulsions and their stabilization by food-grade biopolymers in particular.
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(2014)
Food Hydrocoll
, vol.42
, pp. 5-41
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Piorkowski, D.T.1
McClements, D.J.2
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5
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84928478413
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Colloids in food: ingredients, structure, and stability
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An excellent review that describes current progress in the field of food colloids with a particular emphasis on the advances in novel functional ingredients and nanoscale structuring.
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[5••] Dickinson, E., Colloids in food: ingredients, structure, and stability. Annu Rev Food Sci Technol 6 (2015), 211–233 An excellent review that describes current progress in the field of food colloids with a particular emphasis on the advances in novel functional ingredients and nanoscale structuring.
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(2015)
Annu Rev Food Sci Technol
, vol.6
, pp. 211-233
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Dickinson, E.1
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6
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84977604205
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Biopolymer-based particles as stabilizing agents for emulsions and foams
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This clear, informative and nice review describes recent advances in the stabilization (Pickering and gel-like structuring) of emulsions and foams by edible particles of nanoscale and microscale dimensions.
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[6••] Dickinson, E., Biopolymer-based particles as stabilizing agents for emulsions and foams. Food Hydrocoll, 2016, 10.1016/j.foodhyd.2016.06.024 This clear, informative and nice review describes recent advances in the stabilization (Pickering and gel-like structuring) of emulsions and foams by edible particles of nanoscale and microscale dimensions.
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(2016)
Food Hydrocoll
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Dickinson, E.1
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7
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84874022478
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Stabilising emulsion-based colloidal structures with mixed food ingredients
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This excellent review describes some recent advances in controlling the formation and stabilization of three discrete classes of food colloids (particle-stabilized emulsions, emulsion gels and aerated emulsions) using the basic macromolecular ingredients (proteins and polysaccharides) in particular.
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[7••] Dickinson, E., Stabilising emulsion-based colloidal structures with mixed food ingredients. J Sci Food Agric 93 (2013), 710–721 This excellent review describes some recent advances in controlling the formation and stabilization of three discrete classes of food colloids (particle-stabilized emulsions, emulsion gels and aerated emulsions) using the basic macromolecular ingredients (proteins and polysaccharides) in particular.
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(2013)
J Sci Food Agric
, vol.93
, pp. 710-721
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Dickinson, E.1
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8
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84899906485
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Milk proteins as encapsulation devices and delivery vehicles: applications and trends
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[8] Tavares, G.M., Croguennec, T., Carvalho, A.F., Bouhallab, S., Milk proteins as encapsulation devices and delivery vehicles: applications and trends. Trends Food Sci Technol 37 (2014), 5–20.
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(2014)
Trends Food Sci Technol
, vol.37
, pp. 5-20
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Tavares, G.M.1
Croguennec, T.2
Carvalho, A.F.3
Bouhallab, S.4
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9
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84966546950
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Natural emulsifiers — biosurfactants, phospholipids, biopolymers, and colloidal particles: molecular and physicochemical basis of functional performance
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This excellent and comprehensive review focuses on the potentiality of replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. The physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared.
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[9••] McClements, D.J., Gumus, C.E., Natural emulsifiers — biosurfactants, phospholipids, biopolymers, and colloidal particles: molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 234 (2016), 3–26 This excellent and comprehensive review focuses on the potentiality of replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. The physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared.
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(2016)
Adv Colloid Interface Sci
, vol.234
, pp. 3-26
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McClements, D.J.1
Gumus, C.E.2
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10
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84959573045
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Biopolymer-based delivery systems: challenges and opportunities
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This nice and informative review discusses the properties of food biopolymers, particle fabrication methods, and some of the major challenges and opportunities associated with developing biopolymer-based particles for application as food-grade delivery systems.
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[10••] Joye, I.J., McClements, D.J., Biopolymer-based delivery systems: challenges and opportunities. Curr Top Med Chem 16:9 (2016), 1026–1039 This nice and informative review discusses the properties of food biopolymers, particle fabrication methods, and some of the major challenges and opportunities associated with developing biopolymer-based particles for application as food-grade delivery systems.
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(2016)
Curr Top Med Chem
, vol.16
, Issue.9
, pp. 1026-1039
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Joye, I.J.1
McClements, D.J.2
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11
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84955317668
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The role of omega-3 polyunsaturated fatty acids eicosapentaenoic and docosahexaenoic acids in the treatment of major depression and Alzheimer's disease: acting separately or synergistically? Review
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[11] Song, C., Shieh, C.-H., Wu, Y.-S., Kalueff, A., Gaikwad, S., Su, K.-P., The role of omega-3 polyunsaturated fatty acids eicosapentaenoic and docosahexaenoic acids in the treatment of major depression and Alzheimer's disease: acting separately or synergistically? Review. Prog Lipid Res 62 (2016), 41–54.
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(2016)
Prog Lipid Res
, vol.62
, pp. 41-54
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Song, C.1
Shieh, C.-H.2
Wu, Y.-S.3
Kalueff, A.4
Gaikwad, S.5
Su, K.-P.6
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12
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84964553500
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Effect of dietary docosahexaenoic acid (DHA) in phospholipids or triglycerides on brain DHA uptake and accretion
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[12] Kitson, A.P., Metherel, A.H., Chen, C.T., Domenichiello, A.F., Trépanier, M.-O., Berger, A., et al. Effect of dietary docosahexaenoic acid (DHA) in phospholipids or triglycerides on brain DHA uptake and accretion. J Nutr Biochem 33 (2016), 91–102.
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(2016)
J Nutr Biochem
, vol.33
, pp. 91-102
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Kitson, A.P.1
Metherel, A.H.2
Chen, C.T.3
Domenichiello, A.F.4
Trépanier, M.-O.5
Berger, A.6
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13
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84928348898
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Nanocomplexes arising from protein–polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds
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This article presents a nice literature review and detailed discussion of the revealed relationships between the biopolymer structure and the biopolymer ability to encapsulate and protect model hydrophobic (curcumin, β-carotene) and hydrophilic (folic acid) compounds.
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[13•] Mohammad, S., Hosseini, H., Emam-Djomeh, Z., Sabatino, P., Van der Meeren, P., Nanocomplexes arising from protein–polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds. Food Hydrocoll 50 (2015), 16–26 This article presents a nice literature review and detailed discussion of the revealed relationships between the biopolymer structure and the biopolymer ability to encapsulate and protect model hydrophobic (curcumin, β-carotene) and hydrophilic (folic acid) compounds.
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(2015)
Food Hydrocoll
, vol.50
, pp. 16-26
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Mohammad, S.1
Hosseini, H.2
Emam-Djomeh, Z.3
Sabatino, P.4
Van der Meeren, P.5
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14
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84955609633
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Novel technologies for the encapsulation of bioactive food compounds
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This excellent review summarizes the recent advances in the molecular encapsulation of bioactive compounds in food nano- and micro-devices.
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[14••] Santiago, L.G., Castro, G.R., Novel technologies for the encapsulation of bioactive food compounds. Curr Opin Food Sci 7 (2016), 78–85 This excellent review summarizes the recent advances in the molecular encapsulation of bioactive compounds in food nano- and micro-devices.
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(2016)
Curr Opin Food Sci
, vol.7
, pp. 78-85
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Santiago, L.G.1
Castro, G.R.2
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15
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84897367361
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Structural and thermodynamic properties underlying the novel functionality of sodium caseinate as delivery nanovehicle for biologically active lipids
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Using a number of physico-chemical methods this article reveals the key structural parameters providing the novel functionality of sodium caseinate particles as delivery vehicles for the polyunsaturated phospholipid (phosphatidylcholine, PC), in particular, as the protectors for PC against oxidation, and as regulators of the initial velocity of the proteolysis of the complex particles under the enzymatic action in-vitro.
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[15•] Semenova, M.G., Antipova, A.S., Belyakova, L.E., Polikarpov, Y.N., Anokhina, M.S., Grigorovich, N.V., et al. Structural and thermodynamic properties underlying the novel functionality of sodium caseinate as delivery nanovehicle for biologically active lipids. Food Hydrocoll 42 (2014), 149–161 Using a number of physico-chemical methods this article reveals the key structural parameters providing the novel functionality of sodium caseinate particles as delivery vehicles for the polyunsaturated phospholipid (phosphatidylcholine, PC), in particular, as the protectors for PC against oxidation, and as regulators of the initial velocity of the proteolysis of the complex particles under the enzymatic action in-vitro.
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(2014)
Food Hydrocoll
, vol.42
, pp. 149-161
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Semenova, M.G.1
Antipova, A.S.2
Belyakova, L.E.3
Polikarpov, Y.N.4
Anokhina, M.S.5
Grigorovich, N.V.6
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16
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84936970842
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Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins
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This article is focused on the elucidation of the structural basis underlying the formation of the nano-sized complexes between covalent conjugates (sodium caseinate + maltodextrin) and either liposomes of soy phosphatidylcholine (PC) or micelles of soy lysophosphatidylcholine (LPC) in an aqueous medium, as well as on the ability of the conjugates to protect these polyunsaturated phospholipids against oxidation.
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[16•] Semenova, M.G., Zelikina, D.V., Antipova, A.S., Martirosova, E.I., Grigorovich, N.V., Obushaeva, R.A., et al. Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins. Food Hydrocoll 52 (2016), 144–160 This article is focused on the elucidation of the structural basis underlying the formation of the nano-sized complexes between covalent conjugates (sodium caseinate + maltodextrin) and either liposomes of soy phosphatidylcholine (PC) or micelles of soy lysophosphatidylcholine (LPC) in an aqueous medium, as well as on the ability of the conjugates to protect these polyunsaturated phospholipids against oxidation.
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(2016)
Food Hydrocoll
, vol.52
, pp. 144-160
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Semenova, M.G.1
Zelikina, D.V.2
Antipova, A.S.3
Martirosova, E.I.4
Grigorovich, N.V.5
Obushaeva, R.A.6
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17
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85015622495
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Role of the covalent conjugate (sodium caseinate + maltodextrin) and a plant antioxidant in the protection against oxidation of the composite food ingredients, containing the equimass amount of ϖ-3 and ϖ-6 polyunsaturated fatty acids
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P.A. Williams G. Phillips The Royal Society of Chemistry Cambridge The present work is focused on the elucidation of the role of both the plant antioxidant (an ether oil of clove, EO) and the covalent conjugate (sodium caseinate (SC) + maltodextrin (SA2, a dextrose equivalent, DE = 2)) in the protection against oxidation of the polyunsaturated lipids (phosphatidylcholine (PC), triglycerides of a flaxseed oil (FO) and an α-linolenic acid (ALA)), which are present in the equimass ω-6/ω-3 ratio in their complexes with the conjugate and EO.
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[17•] Semenova, M.G., Antipova, A.S., Misharina, T.A., Alinkina, E.S., Zelikina, D.V., Martirosova, E.I., et al. Role of the covalent conjugate (sodium caseinate + maltodextrin) and a plant antioxidant in the protection against oxidation of the composite food ingredients, containing the equimass amount of ϖ-3 and ϖ-6 polyunsaturated fatty acids. Williams, P.A., Phillips, G., (eds.) Gums and stabilisers for the food industry 18: hydrocolloid functionality for affordable and sustainable global food solutions, 2016, The Royal Society of Chemistry, Cambridge, 182–189 The present work is focused on the elucidation of the role of both the plant antioxidant (an ether oil of clove, EO) and the covalent conjugate (sodium caseinate (SC) + maltodextrin (SA2, a dextrose equivalent, DE = 2)) in the protection against oxidation of the polyunsaturated lipids (phosphatidylcholine (PC), triglycerides of a flaxseed oil (FO) and an α-linolenic acid (ALA)), which are present in the equimass ω-6/ω-3 ratio in their complexes with the conjugate and EO.
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(2016)
Gums and stabilisers for the food industry 18: hydrocolloid functionality for affordable and sustainable global food solutions
, pp. 182-189
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Semenova, M.G.1
Antipova, A.S.2
Misharina, T.A.3
Alinkina, E.S.4
Zelikina, D.V.5
Martirosova, E.I.6
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18
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85007508897
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Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids
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A. Grumezescu Elsevier Cambridge This chapter reviews the key structural and thermodynamic properties underlying the novel functionality of the complex nano-sized particles formed by the biopolymers (individual α- and β-caseins; sodium caseinate and covalent conjugates of sodium caseinate with maltodextrins) and polyunsaturated lipids. This new functionality includes both the protection against oxidation for the lipids, and the controllable release of the lipids under the action of digestive enzymes in vitro.
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[18••] Semenova, M.G., Antipova, A.S., Anokhina, M.S., Belyakova, L.E., Polikarpov, Y.N., Zelikina, D.V., et al. Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids. Grumezescu, A., (eds.) Nanotechnology in agri-food industry Encapsulations, vol. II, 2016, Elsevier, Cambridge, 193–228 This chapter reviews the key structural and thermodynamic properties underlying the novel functionality of the complex nano-sized particles formed by the biopolymers (individual α- and β-caseins; sodium caseinate and covalent conjugates of sodium caseinate with maltodextrins) and polyunsaturated lipids. This new functionality includes both the protection against oxidation for the lipids, and the controllable release of the lipids under the action of digestive enzymes in vitro.
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(2016)
Nanotechnology in agri-food industry, Encapsulations
, vol.II
, pp. 193-228
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Semenova, M.G.1
Antipova, A.S.2
Anokhina, M.S.3
Belyakova, L.E.4
Polikarpov, Y.N.5
Zelikina, D.V.6
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19
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84969262679
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Biopolymer nanovehicles for essential polyunsaturated fatty acids: structure–functionality relationships
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This article describes structure-functionality relationships for the designed molecularly delivery systems based on the nano-sized complexes formed between covalent conjugate (sodium caseinate + maltodextrin (DE = 2)) and the equimass combinations of polyunsaturated lipids, which are mutually complementary in the ω-6 and ω-3 PUFAs content: α-linolenic (ALA) + linoleic (LA) acids; liposomes of soy phosphatidylcholine (PC) + ALA; and micelles of soy lysophosphatidylcholine (LPC) + ALA.
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[19•] Semenova, M.G., Antipova, A.S., Zelikina, D.V., Martirosova, E.I., Plashchina, I.G., Palmina, N.P., et al. Biopolymer nanovehicles for essential polyunsaturated fatty acids: structure–functionality relationships. Food Res Int 88 (2016), 70–78 This article describes structure-functionality relationships for the designed molecularly delivery systems based on the nano-sized complexes formed between covalent conjugate (sodium caseinate + maltodextrin (DE = 2)) and the equimass combinations of polyunsaturated lipids, which are mutually complementary in the ω-6 and ω-3 PUFAs content: α-linolenic (ALA) + linoleic (LA) acids; liposomes of soy phosphatidylcholine (PC) + ALA; and micelles of soy lysophosphatidylcholine (LPC) + ALA.
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(2016)
Food Res Int
, vol.88
, pp. 70-78
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Semenova, M.G.1
Antipova, A.S.2
Zelikina, D.V.3
Martirosova, E.I.4
Plashchina, I.G.5
Palmina, N.P.6
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20
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84862646294
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Chitosan-based drug nanocarriers: where do we stand?
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[20] Garcia-Fuentes, M., Alonso, M.J., Chitosan-based drug nanocarriers: where do we stand?. J Control Release 161 (2012), 496–504.
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(2012)
J Control Release
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Garcia-Fuentes, M.1
Alonso, M.J.2
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21
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34247877727
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Antioxidant nature of bovine milk beta-lactoglobulin
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[21] Liu, H.C., Chen, W.L., Mao, S.J.T., Antioxidant nature of bovine milk beta-lactoglobulin. J Dairy Sci 90 (2007), 547–555.
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J Dairy Sci
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Liu, H.C.1
Chen, W.L.2
Mao, S.J.T.3
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22
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84956708744
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Charged pullulan derivatives for the development of nanocarriers by polyelectrolyte complexation
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[22] Dionísio, M., Braz, L., Corvo, M., Lourenço, J.P., Grenha, A., Rosa da Costa, A.M., Charged pullulan derivatives for the development of nanocarriers by polyelectrolyte complexation. Int J Biol Macromol 86 (2016), 129–138.
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Int J Biol Macromol
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Dionísio, M.1
Braz, L.2
Corvo, M.3
Lourenço, J.P.4
Grenha, A.5
Rosa da Costa, A.M.6
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23
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84955685901
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Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization
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This paper provides a comprehensive overview of the functional properties of food proteins that can be used to assemble nanoparticles and microparticles, the fabrication techniques available to create those particles, the factors that influence their stability, and their potential applications within the food industry.
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[23••] Davidov-Pardo, G., Joye, I.J., McClements, D.J., Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Adv Protein Chem Struct Biol 98 (2015), 293–325, 10.1016/bs.apcsb.2014.11.004 This paper provides a comprehensive overview of the functional properties of food proteins that can be used to assemble nanoparticles and microparticles, the fabrication techniques available to create those particles, the factors that influence their stability, and their potential applications within the food industry.
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(2015)
Adv Protein Chem Struct Biol
, vol.98
, pp. 293-325
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Davidov-Pardo, G.1
Joye, I.J.2
McClements, D.J.3
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24
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84914708768
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Biopolymer-based nanoparticles and microparticles: fabrication, characterization, and application
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An excellent review of the fabrication of micro- and nanoparticles with different matrices, their biophysical properties and potential uses.
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[24••] Joye, I.J., McClements, D.J., Biopolymer-based nanoparticles and microparticles: fabrication, characterization, and application. Curr Opin Colloid Interface Sci 19 (2014), 417–427 An excellent review of the fabrication of micro- and nanoparticles with different matrices, their biophysical properties and potential uses.
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(2014)
Curr Opin Colloid Interface Sci
, vol.19
, pp. 417-427
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Joye, I.J.1
McClements, D.J.2
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25
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84926462020
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Enhancing nutraceutical bioavailability through food matrix design
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A comprehensive review of the colloidal delivery systems for nutraceuticals, suggesting techniques and methodologies for their design and characteristics.
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[25••] McClements, D.J., Enhancing nutraceutical bioavailability through food matrix design. Curr Opin Food Sci 4 (2015), 1–6 A comprehensive review of the colloidal delivery systems for nutraceuticals, suggesting techniques and methodologies for their design and characteristics.
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(2015)
Curr Opin Food Sci
, vol.4
, pp. 1-6
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McClements, D.J.1
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26
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84961292029
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Development of novel bioactives delivery systems by micro/nanotechnology
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This nice review provides insight into the latest advances in formulation and stabilization of micro- and nano-dispersions, nanoemulsions, microcapsules and nanoparticles, foreseeing the delivery of bioactives with different characteristics and their potential applications in foods, pharmaceuticals and other related industries.
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[26•] Neves, M.A., Hashemi, J., Prentice, C., Development of novel bioactives delivery systems by micro/nanotechnology. Curr Opin Food Sci 1 (2015), 7–12 This nice review provides insight into the latest advances in formulation and stabilization of micro- and nano-dispersions, nanoemulsions, microcapsules and nanoparticles, foreseeing the delivery of bioactives with different characteristics and their potential applications in foods, pharmaceuticals and other related industries.
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(2015)
Curr Opin Food Sci
, vol.1
, pp. 7-12
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Neves, M.A.1
Hashemi, J.2
Prentice, C.3
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84955578539
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Advances in smart nanopreparations for oral drug delivery
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V. Torchilin World Scientific-Imperial College Press (2016, Chapter 14)
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[27] Islan, G.A., Cacicedo, M.L., Bosio, V.E., Castro, G.R., Advances in smart nanopreparations for oral drug delivery. Torchilin, V., (eds.) Smart pharmaceutical nanocarriers, 2016, World Scientific-Imperial College Press (2016, Chapter 14).
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Smart pharmaceutical nanocarriers
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Islan, G.A.1
Cacicedo, M.L.2
Bosio, V.E.3
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Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: protein–polysaccharide ratio study
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Food Chem
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Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice
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[29] Ilyasoglu, H., El, S.H., Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice. Food Sci Technol 56 (2014), 461–468.
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84919797922
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Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: preparation and characterization
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[30] Davidov-Pardo, G., Joye, I.J., McClements, D.J., Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: preparation and characterization. Food Hydrocoll 45 (2015), 309–316.
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Food Hydrocoll
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84908395186
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Gliadin-based nanoparticles: stabilization by post-production polysaccharide coating
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[31] Joye, I.J., Nelis, V.A., McClements, D.J., Gliadin-based nanoparticles: stabilization by post-production polysaccharide coating. Food Hydrocoll 43 (2015), 236–242.
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Food Hydrocoll
, vol.43
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Theoretical and practical considerations in electrostatic depositioning of charged polymers
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