Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction-Reference-Cited by-同舟云学术

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Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction

Published:2019-03 Issue: Volume:244 Page:47-54
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Montero Pilar,Mosquera Mauricio,Marín-Peñalver Daniel,Alemán Ailén,Martínez-Álvarez Óscar,Gómez-Guillén M. Carmen

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. A review of food hydroysis-specific areas;Adler-Nissen,1986

3. Contribution of Leu and Hyp residues to antioxidant and ace-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate;Alemán;Food Chem.,2011

4. A novel functional wrapping design by complexation of ε-polylysine with liposomes entrapping bioactive peptides;Alemán;Food Bioprocess Technol.,2016

5. Efficient encapsulation of DNA plasmids in small neutral liposomes induced by ethanol and calcium;Bailey;Biochim. Biophys. Acta Biomembr.,2000

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1. Generation and evaluation of novel active biodegradable films based on modified basil seed gum and vitamin E nanoliposomes;Food Hydrocolloids;2024-12

2. A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish;Food Chemistry Advances;2024-12

3. Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model;International Journal of Food Science & Technology;2024-09-12

4. Preparation and characterization of fluconazole-loaded sodium caseinate matrix films for oral candidiasis;Journal of Drug Delivery Science and Technology;2024-09

5. Bioactive peptides from by-products of shrimp processing: A review;International Food Research Journal;2024-07-01

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