Nanoliposomal Encapsulation of Capparis Spinosa Extract and its Application in Jelly Formulation

Author:

Zahedi Younes,Shaddel Rezvan,Salamatian Masoumeh

Publisher

Elsevier BV

Reference24 articles.

1. Syneresis and texture stability of hydrogel complexes containing konjac flour over multiple freeze-thaw cycles;A Akesowan;Life Sci J,2012

2. Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation;S Akhavan-Mahdavi;Journal of Food Engineering,2016

3. Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability;M Alexander;Lwt,2012

4. Phenolic components, antioxidant activity, and mineral analysis of Capparis spinosa L;R Aliyazicioglu;African Journal of Biotechnology,2013

5. Assessment of the antioxidant properties of the caper fruit (Capparis spinosa L.) from Bahrain;A A A Allaith;Journal of the Association of Arab Universities for Basic and Applied Sciences,2016

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