Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins-Reference-Cited by-同舟云学术

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Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins

Published:2024-10 Issue: Volume:23 Page:101744
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Boyu,Ai Chao,He Yuanju,Zheng Yimei,Chen Lei,Teng Hui

Funder

Department of Natural Resources of Guangdong Province

National Aerospace Science Foundation of China

National Natural Science Foundation of China

Key Program of NSFC-Tongyong Union Foundation

Key Science and Technology Research Project in Jiangxi Province Department of Education

Publisher

Elsevier BV

Reference51 articles.

1. Capsaicin-loaded alginate nanoparticles embedded polycaprolactone- chitosan nanofibers as a controlled drug delivery nanoplatform for anticancer activity;Ahmady;Journal of Colloid and Interface Science,2023

2. Laccase-catalysed functionalisation of chitosan by ferulic acid and ethyl ferulate: Evaluation of physicochemical and biofunctional properties;Aljawish;Food Chemistry,2014

3. The neutral protease immobilization: Physical characterization of sodium alginate-chitosan gel beads;Bai;Applied Biochemistry and Biotechnology,2022

4. Synthesis and characterization of proanthocyanidins-functionalized ag nanoparticles;Biao;Colloids and Surfaces B-biointerfaces,2018

5. Preparation and morphological, rheological, and structural characterisation of proanthocyanidin coated starch granules;Bridson;Industrial Crops and Products,2019

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