Encapsulation of phenolic acids within food-grade carriers systems: a systematic review-Reference-Cited by-同舟云学术

Encapsulation of phenolic acids within food-grade carriers systems: a systematic review

Published:2024-05-20 Issue: Volume: Page:1-20
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Chen Chao¹,Wang Xiao²,Chen Wenqi²,Liu Qin²,Wang Lifeng¹

Affiliation:

1. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China

2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Jiangsu Funding Program for Excellent Postdoctoral Talent

China Postdoctoral Science Foundation

Postdoctoral Fellowship Program of CPSF

the Modern Agricultural Industrial Technology System Construction Project of Jiangsu Province of China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2350616

Reference150 articles.

1. Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage

2. Natural polyphenols: An overview

3. Effect of baking on free and bound phenolic acids in wholegrain bakery products

4. The tiny big world of solid lipid nanoparticles and nanostructured lipid carriers: an updated review

5. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion

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