Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?-Reference-Cited by-同舟云学术

Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?

Published:2024-02-14 Issue:2 Volume:19 Page:386-399
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Paim Bruna Trindade,Jansen-Alves Cristina,Rosas Alexandra Lizandra Gomes,de Albuquerque Sousa Thamyres Cesar,Massaut Yasmin Völz Bezerra,Alves Vandressa,dos Santos Gustavo Henrique Fidelis,Deon Vinícius Gonçalves,Pinto Vania Zanella,Meinhart Adriana Dillenburg

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal da Fronteira Sul

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11483-024-09830-0.pdf

Reference34 articles.

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5. X. Huang, T. Li, S. Li, Encapsulation of vitexin-rhamnoside based on zein/pectin nanoparticles improved its stability and bioavailability. Curr. Res. Food Sci. 6, 100419 (2023). https://doi.org/10.1016/j.crfs.2022.100419