Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp-Reference-Cited by-同舟云学术

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Preparation, stability and antioxidant capacity of nano liposomes loaded with procyandins from lychee pericarp

Published:2020-11 Issue: Volume:284 Page:110065
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Luo Mukang,Zhang Ruifen,Liu Lei,Chi Jianwei,Huang Fei,Dong Lihong,Ma Qin,Jia Xuchao,Zhang Mingwei

Funder

National Key R&D Program of China

Ministry of Science and Technology

Guangzhou science and technology

Scientific Research Program of Guangzhou

Special fund for scientific innovation strategy–construction of high level Academy of Agriculture Scinece

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Effects of the PEG molecular weight of a PEG-lipid and cholesterol on PEG chain flexibility on liposome surfaces;Abe;Colloid. Surface. Physicochem. Eng. Aspect.,2015

2. Liposome: classification, preparation, and applications;Akbarzadeh;Nanoscale Research Letters,2013

3. Chitosan coated liposome dispersions loaded with cacao hull waste extract: effect of spray drying on physico-chemical stability and in vitro bioaccessibility;Altin;J. Food Eng.,2018

4. Combined normal-phase and reversed-phase liquid chromatography/ESI-MS as a tool to determine the molecular diversity of A-type procyanidins in peanut skins;Appeldoorn;J. Agric. Food Chem.,2009

5. Permeability changes by peroxidation of unsaturated liposomes with ascorbic acid/Fe2+;Asayama;J. Liposome Res.,2008

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