Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation-Reference-Cited by-同舟云学术

Synthesis of maltodextrin-grafted-cinnamic acid and evaluation on its ability to stabilize anthocyanins via microencapsulation

Published:2016-08-17 Issue:6 Volume:33 Page:554-562
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

Ma Yi¹²,Hou Chang-Jun¹,Wu Hui-Xiang¹,Fa Huan-Bao¹,Li Jun-Jie¹,Shen Cai-Hong³,Li Dan¹,Huo Dan-Qun¹

Affiliation:

1. Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of Bioengineering, Chongqing University, Chongqing, P.R. China;

2. Liquor making biology technology and application of key laboratory of Sichuan province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, P.R. China;

3. National Engineering Research Centre of Solid-State Brewing, Luzhou Laojiao Group Co.Ltd, Luzhou, Sichuan, P.R. China

Funder

Liquor making biology technology and application of Key Laboratory Programme of Sichuan Province, China

the National Science-Technology Support Plan Programme

the National Natural Science Foundation of China

Chongqing University Postgraduate’s Innovation Project

the key techniques of solid-state brewing of academicians (experts) workstation in Sichuan Province, China

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652048.2016.1223201

Reference60 articles.

1. CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE

2. Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants

3. Nano- and micro-structured assemblies for encapsulation of food ingredients

4. Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates

5. Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside

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