Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk-Reference-Cited by-同舟云学术

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Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk

Published:2023-11-15 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Rajunaik B.,Franklin Magdaline Eljeeva Emerald,Seethu B. G.,Pushpadass Heartwin A.,Battula Surendra Nath,Naik N. Laxmana

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05891-0.pdf

Reference29 articles.

1. Ahmad M, Mudgil P, Gani A, Hamed F, Masoodi FA, Maqsood S (2019) Nano-encapsulation of catechin in starch nanoparticles: characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chem 270:95–104. https://doi.org/10.1016/j.foodchem.2018.07.024

2. AOAC (2006) Official methods of analysis, Association of official analytical chemists, Washington, DC, USA

3. Arrieta MP, Díez García A, López D, Fiori S, Peponi L (2019) Antioxidant bilayers based on PHBV and plasticized electrospun PLA-PHB fibers encapsulating catechin. Nanomaterials 9(3):346. https://doi.org/10.3390/nano9030346

4. Balentine DA, Wiseman SA, Bouwens LC (1997) The chemistry of tea flavonoids. Crit Rev Food Sci Nutr 37(8):693–704. https://doi.org/10.1080/10408399709527797

5. Balik BA, Argin S (2020) Role of rheology on the formation of nanofibers from pectin and polyethylene oxide blends. J Appl Polym Sci 137(3):48294. https://doi.org/10.1002/app.48294

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1. Fortification of Dairy Products using Plant-derived Bioactive Compounds;Current Research in Nutrition and Food Science Journal;2024-08-30

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