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Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan).
Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation.
Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation.
Interaction of cationic antimicrobial (?-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin.
Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates.