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Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes
Abstract Biopolymer nanoparticles can be formed by heating globular protein/polysaccharide mixtures above the thermal denaturation temperature of the protein under pH conditions where the twoExpand
Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates.
TLDR
Improved functional properties of cricket protein hydrolysates demonstrate the potential to develop cricket protein Hydrolysates as a source of functional alternative protein in food ingredient formulations. Expand
Functional Biopolymer Particles: Design, Fabrication, and Applications.
  • O. Jones, D. Mcclements
  • Medicine, Materials Science
  • Comprehensive reviews in food science and food…
  • 1 July 2010
TLDR
The principles underlying the design, fabrication, and application of biopolymer particles fabricated from globular proteins, used either alone or in combination with polysaccharides, within the food industry are reviewed. Expand
Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
Abstract Food-grade biopolymers, such as proteins and polysaccharides, can be used to create a diverse range of delivery systems suitable for encapsulating, protecting, and delivering lipophilicExpand
Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes
Abstract The purpose of this study was to prepare and characterize biopolymer particles based on thermal treatment of protein–polysaccharide electrostatic complexes formed from a globular proteinExpand
Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles.
Abstract Biopolymer nanoparticles can be formed by thermal treatment of electrostatic complexes of globular proteins and anionic polysaccharides. The purpose of this study was to provide insightsExpand
Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes.
TLDR
This review highlights recent progress in the design and fabrication of biopolymer particles based on heating globular protein-ionic polysaccharide complexes above the thermal denaturation temperature of the proteins. Expand
Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation.
TLDR
A weight ratio of 2:1 (protein:pectin) gave good pH stability of the particles against aggregation by imparting more surface charge, and differences suggested that Type 2 particulates had a higher surface coverage with pectin, thereby reducing their tendency to aggregate. Expand
Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin-pectin complexes.
Abstract The purpose of this study was to determine the influence of neutral cosolvents on the formation and properties of biopolymer nanoparticles formed by thermal treatment ofExpand
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
Abstract The objective of this study was to determine the effects of adding pre-treated mealworm larvae ( Tenebrio molitor ) and silkworm pupae ( Bombyx mori ) flours on nutritional, physicochemicalExpand
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