Celli GB - Search Results

1

Instantaneous interaction of mucin with pectin- and carrageenan-coated nanoemulsions.

Celli GB, Liu Y, Dadmohammadi Y, Tiwari R, Raghupathi K, Mutilangi W, Abbaspourrad A. Celli GB, et al. Food Chem. 2020 Mar 30;309:125795. doi: 10.1016/j.foodchem.2019.125795. Epub 2019 Oct 26. Food Chem. 2020. PMID: 31706675

2

Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization.

Tan C, Celli GB, Selig MJ, Abbaspourrad A. Tan C, et al. Among authors: celli gb. Food Chem. 2018 Oct 30;264:342-349. doi: 10.1016/j.foodchem.2018.05.018. Epub 2018 May 3. Food Chem. 2018. PMID: 29853386

3

Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity.

Bülbül G, Celli GB, Zaferani M, Raghupathi K, Galopin C, Abbaspourrad A. Bülbül G, et al. Among authors: celli gb. Food Chem. 2019 Jan 15;271:577-580. doi: 10.1016/j.foodchem.2018.07.221. Epub 2018 Aug 1. Food Chem. 2019. PMID: 30236718

4

Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk.

Celli GB, Ravanfar R, Kaliappan S, Kapoor R, Abbaspourrad A. Celli GB, et al. Food Chem. 2018 Jul 30;255:268-274. doi: 10.1016/j.foodchem.2018.02.071. Epub 2018 Feb 14. Food Chem. 2018. PMID: 29571476

5

Solvent-mediated pressure-treated bixin-casein complexation for targeted color delivery.

Celli GB, Lawrence P, Ravanfar R, Abbaspourrad A. Celli GB, et al. Food Chem. 2019 Apr 25;278:434-442. doi: 10.1016/j.foodchem.2018.11.083. Epub 2018 Nov 16. Food Chem. 2019. PMID: 30583394

6

Controlling the Release from Enzyme-Responsive Microcapsules with a Smart Natural Shell.

Ravanfar R, Celli GB, Abbaspourrad A. Ravanfar R, et al. Among authors: celli gb. ACS Appl Mater Interfaces. 2018 Feb 14;10(6):6046-6053. doi: 10.1021/acsami.7b18795. Epub 2018 Feb 2. ACS Appl Mater Interfaces. 2018. PMID: 29356494

7

Refractance Window™ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical properties.

Celli GB, Khattab R, Ghanem A, Brooks MS. Celli GB, et al. Food Chem. 2016 Mar 1;194:218-21. doi: 10.1016/j.foodchem.2015.08.012. Epub 2015 Aug 6. Food Chem. 2016. PMID: 26471547

8

Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins - A preliminary investigation.

Celli GB, Ghanem A, Brooks MS. Celli GB, et al. Food Sci Nutr. 2016 Dec 21;5(3):713-721. doi: 10.1002/fsn3.451. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572961 Free PMC article.

9

Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology.

Celli GB, Ghanem A, Brooks MS. Celli GB, et al. Ultrason Sonochem. 2015 Nov;27:449-455. doi: 10.1016/j.ultsonch.2015.06.014. Epub 2015 Jun 19. Ultrason Sonochem. 2015. PMID: 26186866 Free article.

10

Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review.

Celli GB, Brooks MS. Celli GB, et al. Food Res Int. 2017 Oct;100(Pt 3):501-509. doi: 10.1016/j.foodres.2016.08.034. Epub 2016 Aug 28. Food Res Int. 2017. PMID: 28964374 Review.

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