相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
Estefania Gonzalez et al.
FOOD CHEMISTRY (2019)
Preparation, Characterization, and Release Kinetics of Chitosan-Coated Nanoliposomes Encapsulating Curcumin in Simulated Environments
Mahmoud Hasan et al.
MOLECULES (2019)
Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers
Stefania-Adelina Milea et al.
JOURNAL OF FOOD ENGINEERING (2019)
Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste
Jelena Vulic et al.
MOLECULES (2019)
The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Beyza Sukran Isik et al.
FOOD CHEMISTRY (2018)
Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (drinking yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity
Gokce Altin et al.
FOOD HYDROCOLLOIDS (2018)
Effect of processing on the bioaccessibility of bioactive compounds - A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols
Antonio Cilla et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility
Gokce Altin et al.
JOURNAL OF FOOD ENGINEERING (2018)
The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility
Carolina Fredes et al.
MOLECULES (2018)
Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
Lina F. Ballesteros et al.
FOOD CHEMISTRY (2017)
Caseinate-zein-polysaccharide complex nanoparticles as potential oral delivery vehicles for curcumin: Effect of polysaccharide type and chemical cross-linking
Chao Chang et al.
FOOD HYDROCOLLOIDS (2017)
The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain
Masatsugu Tamura et al.
FOOD RESEARCH INTERNATIONAL (2017)
Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability
J. Anu Bhushani et al.
JOURNAL OF FOOD ENGINEERING (2017)
Microencapsulation of hesperidin in polyelectrolyte complex microbeads: Physico-chemical evaluation and release behavior
Marta Tsirigotis-Maniecka et al.
JOURNAL OF FOOD ENGINEERING (2017)
Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens, Lippia palmeri)
Erick Paul Gutierrez-Grijalva et al.
JOURNAL OF FOOD SCIENCE (2017)
Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying
Camila Yamashita et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Microencapsulated chanar phenolics: A potential ingredient for functional foods development
Milena Soledad Costamagna et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization
Elif Akbas et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Oxidative stress-induced diseases and tea polyphenols
Xiangbing Mao et al.
ONCOTARGET (2017)
Electrospun Nanofibres Containing Antimicrobial Plant Extracts
Wanwei Zhang et al.
NANOMATERIALS (2017)
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds
Afshin Faridi Esfanjani et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2016)
Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion
Ali Rashidinejad et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation
Juana I. Mosele et al.
FOOD CHEMISTRY (2016)
In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes
Monika Gibis et al.
FOOD RESEARCH INTERNATIONAL (2016)
In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
Carlos Pineda-Vadillo et al.
FOOD RESEARCH INTERNATIONAL (2016)
Melt electrospinning today: An opportune time for an emerging polymer process
Toby D. Brown et al.
PROGRESS IN POLYMER SCIENCE (2016)
Emulsion-based encapsulation and delivery systems for polyphenols
Wei Lu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models
Lucia Gayoso et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Bioavailability and the mechanism of action of a grape extract rich in polyphenols in cholesterol homeostasis
Marisa Sanz-Buenhombre et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
An overview of encapsulation of active compounds used in food products by drying technology
Sohini Ray et al.
FOOD BIOSCIENCE (2016)
Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream
Deep Diyuti Kumar et al.
FOOD & FUNCTION (2016)
Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Agnieszka Wilkowska et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2016)
Bioactive Encapsulated Powders for Functional Foods-a Review of Methods and Current Limitations
Giovana Bonat Celli et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying
Ana Belscak-Cvitanovic et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols
Gian Carlo Tenore et al.
FOOD CHEMISTRY (2015)
Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying
Sangeeta Saikia et al.
FOOD CHEMISTRY (2015)
Preparation and characterization of nanoemulsion encapsulating curcumin
T. P. Sari et al.
FOOD HYDROCOLLOIDS (2015)
Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines
Engin Celep et al.
FOOD RESEARCH INTERNATIONAL (2015)
In-vitro evaluation of kenaf seed oil in chitosan coated-high methoxyl pectin-alginate microcapsules
Sook-Chin Chew et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications
Joaquin Gomez-Estaca et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Effect of chitosan concentration on PLGA microcapsules for controlled release and stability of resveratrol
Vanna Sanna et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Micro- and Nanoparticles by Electrospray: Advances and Applications in Foods
Jose A. Tapia-Hernandez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying
Thunnop Laokuldilok et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Electrospraying technique for the fabrication of metronidazole contained PLGA particles and their release profile
Molamma P. Prabhakaran et al.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2015)
Electrosprayed poly(vinyl alcohol) particles: preparation and evaluation of their drug release profile
Betiana Felice et al.
POLYMER INTERNATIONAL (2015)
Bioaccessibility assessment methodologies and their consequences for the risk-benefit evaluation of food
Carlos Cardoso et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
Marysol Aceituno-Medina et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion
Ana Oliveira et al.
FOOD & FUNCTION (2015)
MICROENCAPSULATION OF TURMERIC OLEORESIN BY SPRAY DRYING AND IN VITRO RELEASE STUDIES OF MICROCAPSULES
D. S. Aniesrani Delfiya et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2015)
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
Verica Dordevic et al.
FOOD ENGINEERING REVIEWS (2015)
Surfactant-aided electrospraying of low molecular weight carbohydrate polymers from aqueous solutions
Rocio Perez-Masia et al.
CARBOHYDRATE POLYMERS (2014)
Bioaccessibility, in vitro antioxidant activities and in vivo anti-inflammatory activities of a purple tomato (Solanum lycopersicum L.)
Hongyan Li et al.
FOOD CHEMISTRY (2014)
Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model
Hafizenur Sengul et al.
FOOD RESEARCH INTERNATIONAL (2014)
Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion
Neslihan Isik et al.
FOOD RESEARCH INTERNATIONAL (2014)
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
Ana Teixeira et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Edible coatings as encapsulating matrices for bioactive compounds: a review
Ana Elena Quiros-Sauceda et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion
Sha Zhang et al.
FOOD & FUNCTION (2014)
Preparation of Spray-Dried Soy Isoflavone-Loaded Gelatin Microspheres for Enhancement of Dissolution: Formulation, Characterization and in Vitro Evaluation
Gean Panizzon et al.
Pharmaceutics (2014)
Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein-gallic acid system
Yun Ping Neo et al.
FOOD CHEMISTRY (2013)
Hibiscus sabdariffa L. confectionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application
Adriana Villanueva-Carvajal et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Techniques for Analysis of Plant Phenolic Compounds
Ali Khoddami et al.
MOLECULES (2013)
In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion
Linghong Liang et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp
Adela Maria Ceballos et al.
JOURNAL OF FOOD ENGINEERING (2012)
Time-scale modeling and optimal control of freeze-drying
Estefania Lopez-Quiroga et al.
JOURNAL OF FOOD ENGINEERING (2012)
In vitro human digestion models for food applications
Sun Jin Hur et al.
FOOD CHEMISTRY (2011)
Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin
K. N. P. Humblet-Hua et al.
FOOD HYDROCOLLOIDS (2011)
Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin
Miroljub Barac et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)
Encapsulation of Natural Polyphenolic Compounds; a Review
Aude Munin et al.
Pharmaceutics (2011)
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2010)
Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality
Patricia Calvo et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)
In vitro bio-accessibility and antioxidant activity of grape polyphenols
Davide Tagliazucchi et al.
FOOD CHEMISTRY (2010)
On the water-sorption properties of pectin
I. N. Panchev et al.
FOOD HYDROCOLLOIDS (2010)
Encapsulation of polyphenols - a review
Zhongxiang Fang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Nano- and micro-structured assemblies for encapsulation of food ingredients
Mary Ann Augustin et al.
CHEMICAL SOCIETY REVIEWS (2009)
Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells
Antonio Cilla et al.
FOOD CHEMISTRY (2009)
Physicochemical and morphological characterisation of acai (Euterpe oleraceae Mart.) powder produced with different carrier agents
Renata V. Tonon et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency
Elisabet Fernandez-Garcia et al.
NUTRITION RESEARCH (2009)
Liposomes for phospholipase A2 triggered siRNA release:: Preparation and in vitro test
Camilla Foged et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2007)
Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays
Carlos Aguilar-Garcia et al.
FOOD CHEMISTRY (2007)
Microencapsulation for the improved delivery of bioactive compounds into foods
Claude P. Champagne et al.
CURRENT OPINION IN BIOTECHNOLOGY (2007)
Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui et al.
FOOD RESEARCH INTERNATIONAL (2007)
Stability and biotransformation of various dietary anthocyanins in vitro
J Fleschhut et al.
EUROPEAN JOURNAL OF NUTRITION (2006)
Flavour encapsulation and controlled release - a review
A Madene et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Anthocyanins from red wine - Their stability under simulated gastrointestinal digestion
GJ McDougall et al.
PHYTOCHEMISTRY (2005)
Encapsulation efficiency of water-soluble and insoluble drugs in liposomes prepared by the microencapsulation vesicle method
T Nii et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2005)
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology
U Klinkesorn et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Preparation of double emulsions by membrane emulsification -: a review
S van der Graaf et al.
JOURNAL OF MEMBRANE SCIENCE (2005)
Recent developments in microencapsulation of food ingredients
KGH Desai et al.
DRYING TECHNOLOGY (2005)
Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters
A Benichou et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Relevancy of drug loading to liposomal formulation therapeutic efficacy
Y Barenholz
JOURNAL OF LIPOSOME RESEARCH (2003)
分享论文
