Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan: Long-term stability and feasibility application in mandarin juice-Reference-Cited by-同舟云学术

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Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan: Long-term stability and feasibility application in mandarin juice

Published:2017-01 Issue: Volume:75 Page:608-615
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Weilin,Tian Mengmeng,Kong Youyu,Lu Junmeng,Li Na,Han Jianzhong

Funder

National Natural Science Foundation of China

Project of Education Department of Zhejiang Province

Zhejiang Province Public Welfare Technology Application Research Project

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage;Al-Zubaidy;Food Chemistry,2007

2. Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage;Alighourchi;Journal of Food Engineering,2009

3. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli;Alvarez;LWT - Food Science and Technology,2013

4. Highly scalable, closed-loop synthesis of drug-loaded, layer-by-layer nanoparticles;Correa;Advanced Functional Materials,2016

5. The specific antibacterial activity of liposome-encapsulated Clove oil and its application in tofu;Cui;Food Control,2015

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