Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods-Reference-Cited by-同舟云学术

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Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods

Published:2022-05 Issue: Volume:92 Page:105066
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Moslehi Neshat,Bijlsma Judith,de Bruijn Wouter J.C.,Velikov Krassimir P.,Vincken Jean-Paul,Kegel Willem K.

Funder

NWO ENW

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference60 articles.

1. Guidelines on Food Fortification With Micronutrients;Allen;World Health Organization,2006

2. Polyphenolic bioactives as an emerging group of nutraceuticals for promotion of gut health: A review;Ashwin;Food Bioscience,2021

3. Morphology-controlled functional colloids by heterocoagulation of zein and nanoparticles;Baars;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2015

4. Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation;Bijlsma;Scientific Reports,2020

5. Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networks;Bijlsma;Food Chemistry,2022

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ferrous Pyrophosphate and Mixed Divalent Pyrophosphates as Delivery Systems for Essential Minerals;ACS Food Science & Technology;2024-06-05

2. Highly Stable Amorphous (Pyro)phosphate Aggregates: Pyrophosphate as a Carrier for Bioactive Ions and Drugs in Bone Repair Applications;ACS Omega;2024-05-21

3. Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification;LWT;2023-07

4. Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction;Food Chemistry;2023-05

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