Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review-Reference-Cited by-同舟云学术

Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review

Author:

Rashwan Ahmed K.¹²^ORCID,Karim Naymul¹^ORCID,Xu Yang¹,Xie Jiahong¹,Cui Haoxin¹,Mozafari M. R.³,Chen Wei¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

2. Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt

3. Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, Australia

Funder

National Natural Science Foundation of China

Zhejiang Provincial Natural Science Foundation of China

National Postdoctoral Program for Innovative Talents

China Postdoctoral Science Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

Reference140 articles.

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