Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin

This publication has 43 references indexed in Scilit:

• Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation
  Food Chemistry, 2018
• Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems
  Journal of Dairy Science, 2018
• Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties
  Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2017
• Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  Food Hydrocolloids, 2016
• Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
  Food Chemistry, 2015
• Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
  Food Hydrocolloids, 2014
• Antioxidant activity of phenolics–saponins rich fraction prepared from defatted kenaf seed meal
  LWT, 2014
• Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment
  Food Research International, 2013
• Protective Effects of Topical Application of a Poorly Soluble Antioxidant Astaxanthin Liposomal Formulation on Ultraviolet-Induced Skin Damage
  Journal of Pharmaceutical Sciences, 2012
• Surface Properties and Foam Stability of Protein/Surfactant Mixtures: Theory and Experiment
  The Journal of Physical Chemistry C, 2007