Enhancing the antioxidant and antifungal properties of polyphenols through encapsulation in β-lactoglobulin nanoparticles using emulsification-evaporation technique-Reference-Cited by-同舟云学术

Enhancing the antioxidant and antifungal properties of polyphenols through encapsulation in β-lactoglobulin nanoparticles using emulsification-evaporation technique

Published:2023-08 Issue: Volume:185 Page:115198
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Shenwan,Zheng Lili,Ji Yuxue,Yang Yang,Zheng Xiaoyan,Xiao Dao,Wang Mingfu,Ai Binling,Sheng Zhanwu

Funder

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Natural Science Foundation of Hainan Province

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Bananas, raw materials for making processed food products;Aurore;Trends in Food Science & Technology,2009

4. Development of ferulic acid/cyclodextrin inclusion complex nanofibers for fast-dissolving drug delivery system;Celebioglu;International Journal of Pharmaceutics,2020

5. Chitosan/β-lactoglobulin core–shell nanoparticles as nutraceutical carriers;Chen;Biomaterials,2005

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