Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations-Reference-Cited by-同舟云学术

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Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations

Published:2017-07 Issue: Volume:34 Page:159-167
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Zhao Lisha,Temelli Feral,Chen Lingyun

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference37 articles.

1. Modulation of liposomal membrane fluidity by flavonoids and isoflavonoids;Arora;Archives of Biochemistry and Biophysics,2000

2. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion;Belščak-Cvitanović;Food Research International,2011

3. Interaction of selected anthocyanins with erythrocytes and liposome membranes;Bonarska-Kujawa;Cellular & Molecular Biology Letters,2012

4. Encapsulation of elderberry extract into phospholipid nanoparticles;Bryła;Journal of Food Engineering,2015

5. Phospholipids chiral at phosphorus: Fourier-transform infrared study on the gel–liquid crystalline transition of chiral thiophosphatidylcholine;Chang;Biochemistry,1986

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