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Incorporating antioxidative peptides within nanofibrous delivery vehicles: Characterization and in vitro release kinetics

  • Published:2023-06 Issue: Volume:53 Page:102660
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Kirbas Zahide,Altay FilizORCID

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Istanbul Teknik Üniversitesi

Istanbul Technical University Scientific Research Projects Coordination Unit

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference107 articles.

1. Phytosome-hyaluronic acid systems for ocular delivery of L-carnosine;Abdelkader;International Journal of Nanomedicine,2016

2. Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder;Ahn;Food Science and Technology,2018

3. Nanofiber encapsulation of active ingredients and their controlled release in Advances in Food Biotechnology;Altay,2015

4. Analysis of the effects of solution conductivity on electrospinning process and fiber morphology;Angammana;IEEE Transactions on Industry Applications,2011

5. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2014

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