Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectinQing Guo, Yanxiang Gao, Jiaqi Su et al.|Food Hydrocolloids|2020Cited by 127
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pHQing Guo, Yanxiang Gao, Ipek Bayram et al.|Food Hydrocolloids|2020Cited by 116
Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibilityQing Guo, Yanxiang Gao, Xin Shu et al.|Food Hydrocolloids|2020Cited by 80
Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactantsQing Guo, Yanxiang Gao, Ipek Bayram et al.|Food Chemistry|2021Cited by 71
Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcuminQing Guo, Yanxiang Gao, Jiaqi Su et al.|Food Chemistry|2020Cited by 67