Background As an excellent delivery material for bioactive compounds, zein nanoparticles
are limited by colloidal instability. Recently, the development of their surface coating has …

Most trans fats in processed foods come from partially hydrogenated oils (PHOs). Numerous
studies have shown that the excessive intake of trans fats may cause some adverse effects …

Hyaluronic acid (HA) used as a food ingredient is gaining acceptance and popularity.
However, the studies available for the effect of HA concentrations on the properties of β …

In this work, zein/carboxymethyl dextrin nanoparticles were successfully fabricated at
different zein to carboxymethyl dextrin (CMD) mass ratios. Zein/CMD nanoparticles with the …

This study investigates whether the rheological properties and printability of a casein (CAS)
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …

Composite nanoparticles composed of zein and carboxymethyl cellulose (CMC) designed
for the co-delivery of resveratrol and quercetin were prepared using antisolvent precipitation …

Abstract Quercetin (Que), a health-promoting polyphenol, has limited applicability in food
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …

This study aimed to investigate how varying concentrations (0.01–0.5%, w/v) and molecular
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …

This study aimed to investigate the effect of non-covalent interactions between different
concentrations (0.1–1.2%, w/v) of hyaluronic acid (HA) and 3%(w/v) whey protein isolate …

This study aimed to use xanthan gum as a stabilizer to improve the stability of zein
nanoparticles. Zein-xanthan gum composite nanoparticles were prepared via anti-solvent …