Sodium Caseinate | List of Frontiers open access articles

Original Research

Published on 09 Feb 2023

Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion

in Nutrition and Food Science Technology

Qing-quan Fu
Lei Zhou
Hai-bo Shi
Rong-rong Wang
Lin-wei Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1125312

3,693 views
5 citations

Original Research

Published on 27 May 2022

Biocompatible Polyelectrolyte Complex Nanoparticles for Lycopene Encapsulation Attenuate Oxidative Stress-Induced Cell Damage

in Nutrition and Food Science Technology

Dongjing Zhang
Yun Jiang
Ming Xiang
Fen Wu
Min Sun
XianFeng Du
Lei Chen

Frontiers in Nutrition

doi 10.3389/fnut.2022.902208

3,983 views
16 citations

Original Research

Published on 13 Jun 2022

Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula

in Food Chemistry

Qi Wang
Yuxi Xu
Yanchen Liu
Fang Qian
Guangqing Mu
Xuemei Zhu

Frontiers in Nutrition

doi 10.3389/fnut.2022.808351

2,853 views
2 citations

Original Research

Published on 27 May 2022

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

in Nutrition and Food Science Technology

Yan Jiao
Yuntai Zhao
Ying Chang
Zhaoxiang Ma
Isao Kobayashi
Mitsutoshi Nakajima
Marcos A. Neves

Frontiers in Nutrition

doi 10.3389/fnut.2022.822053

8,593 views
20 citations

Original Research

Published on 12 Dec 2022

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions

in Nutrition and Food Science Technology

Jie Zhang
Yanping Cao
Duoxia Xu

Frontiers in Nutrition

doi 10.3389/fnut.2022.1090827

5,181 views
7 citations

Original Research

Published on 05 Dec 2019

Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions

in Nanobiotechnology

Anan Yaghmur
Saleh Lotfi
Sarah Atoussa Ariabod
Gizem Bor
Mark Gontsarik
Stefan Salentinig

Frontiers in Bioengineering and Biotechnology

doi 10.3389/fbioe.2019.00384

6,750 views
20 citations

Original Research

Published on 01 Oct 2025

Oral administration of curcumin and quercetin nanoparticles can improve ulcerative colitis by regulating intestinal microorganisms

in Nutritional Immunology

Yingxi Li
Zhiyue Xu
Shiyang Zhao
Tianyi Huang
Jianzhong Xu
Sitong Wang
Yaxin Sang
Wenlong Yu
Xianghong Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1696699

3,496 views
1 citation

Articles

Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion

Biocompatible Polyelectrolyte Complex Nanoparticles for Lycopene Encapsulation Attenuate Oxidative Stress-Induced Cell Damage

Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions

Internal Lamellar and Inverse Hexagonal Liquid Crystalline Phases During the Digestion of Krill and Astaxanthin Oil-in-Water Emulsions

Oral administration of curcumin and quercetin nanoparticles can improve ulcerative colitis by regulating intestinal microorganisms