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。Extraction optimization and microencapsulation of Berberine from Berberis vulgaris incorporated in a functional orange drink: Physiochemical attributes and kinetic release studies
Maryam Keshtkaran et al.
JOURNAL OF BERRY RESEARCH (2022)
The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules
Liqin Tang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
The effects of 13-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment
Xuejiao Qie et al.
FOOD RESEARCH INTERNATIONAL (2022)
Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction
Xuan Zhang et al.
FOOD CHEMISTRY-X (2022)
Encapsulation of EGCG by Zein-Gum Arabic Complex Nanoparticles and In Vitro Simulated Digestion of Complex Nanoparticles
Jianchang Jin et al.
FOODS (2022)
Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules
G. V. S. Bhagya Raj et al.
FOOD BIOSCIENCE (2022)
Recovery of value-added anthocyanins from mulberry by a cation exchange chromatography
Zhiwei Liao et al.
CURRENT RESEARCH IN FOOD SCIENCE (2022)
Purification and properties of a laccase from the mushroom Agaricus sinodeliciosus
Jingzhe Hao et al.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY (2021)
High throughput analysis and quantitation of α-dicarbonyls in biofluid by plasmonic nanoshells enhanced laser desorption/ionization mass spectrometry
Qiyue Zhao et al.
JOURNAL OF HAZARDOUS MATERIALS (2021)
Anthocyanin-β-lactoglobulin nanoparticles in acidic media: synthesis, characterization and interaction study
Mahmoud Salah et al.
JOURNAL OF MOLECULAR STRUCTURE (2021)
Development of microcapsules using chitosan and alginate via W/O emulsion for the protection of hydrophilic compounds by comparing with hydrogel beads
Yuxiao Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Identification of anthocyanin compositions in black seed coated Korean adzuki bean (Vigna angularis) by NMR and UPLC-Q-Orbitrap-MS/MS and screening for their antioxidant properties using different solvent systems
Tae Joung Ha et al.
FOOD CHEMISTRY (2021)
Synthesis of porous starch microgels for the encapsulation, delivery and stabilization of anthocyanins
Ying Ji
JOURNAL OF FOOD ENGINEERING (2021)
Potential Applications of Chitosan-Based Nanomaterials to Surpass the Gastrointestinal Physiological Obstacles and Enhance the Intestinal Drug Absorption
Nutthapoom Pathomthongtaweechai et al.
PHARMACEUTICS (2021)
The effect of lipid metabolism regulator anthocyanins from Aronia melanocarpa on 3T3-L1 preadipocytes and C57BL/6 mice via activating AMPK signaling and gut microbiota
Chunping Chen et al.
FOOD & FUNCTION (2021)
Preparing, optimising, and evaluating chitosan nanocapsules to improve the stability of anthocyanins from Aronia melanocarpa
Mingyue Wang et al.
RSC ADVANCES (2021)
Recent Advances of Chitosan ans its Derivatives in Biomedical Applications
Fei Ding et al.
CURRENT MEDICINAL CHEMISTRY (2020)
Berries polyphenols: Nano-delivery systems to improve their potential in cancer therapy
Tamara Y. Forbes-Hernandez
JOURNAL OF BERRY RESEARCH (2020)
Protein-Polysaccharide Composite Materials: Fabrication and Applications
Elizabeth J. Beater et al.
POLYMERS (2020)
Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases
Roberto Mattioli et al.
MOLECULES (2020)
Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro
Jiao Ge et al.
FOOD RESEARCH INTERNATIONAL (2019)
Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health promoting benefits
Yehua Yan et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
Chitosan-Based (Nano)Materials for Novel Biomedical Applications
Gregor Kravanja et al.
MOLECULES (2019)
Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability
Zahra Ahmadian et al.
JOURNAL OF FOOD SCIENCE (2019)
Chemical composition and radical scavenging activity of Amygdalus pedunculata Pall leaves' essential oil
Cairui Lu et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol
Fuguo Liu et al.
FOOD HYDROCOLLOIDS (2018)
Chitosan: Emergence as potent candidate for green adhesive market
Anil Kumar Patel
BIOCHEMICAL ENGINEERING JOURNAL (2015)
Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds
Juana I. Mosele et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Contribution of gut bacteria to the metabolism of cyanidin 3-glucoside in human microbiota-associated rats
Laura Hanske et al.
BRITISH JOURNAL OF NUTRITION (2013)
An investigation of the effect of microwave treatment on the structure and unfolding pathways of β-lactoglobulin using FTIR spectroscopy with the application of two-dimensional correlation spectroscopy (2D-COS)
A. I. Gomaa et al.
VIBRATIONAL SPECTROSCOPY (2013)
Improved incorporation and stabilisation of β-carotene in hydrocolloids using glycerol
Amparo Lopez-Rubio et al.
FOOD CHEMISTRY (2011)
Inclusion complexation of chloropropham with β-cyclodextrin: Preparation, characterization and molecular modeling
Xia Ge et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2011)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)