Properties of micro and nano casein capsules used to protect the active components: A review-Reference-Cited by-同舟云学术

Properties of micro and nano casein capsules used to protect the active components: A review

Published:2021-01-01 Issue:1 Volume:24 Page:1132-1147
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Acuña-Avila Pedro Estanislao¹,Cortes-Camargo Stefani¹,Jiménez-Rosales Angélica¹

Affiliation:

1. Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953069

Reference90 articles.

1. Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

2. A comparison among β-caseins purified from milk of different species: Self-assembling behaviour and immunogenicity potential

3. Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin

4. Cross‐linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n ‐3 fatty acids

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