Potential food application of resveratrol microparticles: Characterization and controlled release studies-Reference-Cited by-同舟云学术

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Potential food application of resveratrol microparticles: Characterization and controlled release studies

Published:2019-10 Issue: Volume:355 Page:593-601
ISSN:0032-5910
Container-title:Powder Technology
language:en
Short-container-title:Powder Technology

Author:

Cardoso Teresa,Gonçalves Antónia,Estevinho Berta N.^ORCID,Rocha Fernando

Funder

Laboratory for Process Engineering, Environment, Biotechnology and Energy – LEPABE

FCT/MCTES

FEDER

Programa Operacional Competitividade e Internacionalização

(PIDDAC)

LEPABE-2-ECO-INNOVATION

Norte Portugal Regional Operational Programme

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

FCT

Lei do Emprego Científico

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference61 articles.

1. Effect of chitosan concentration on PLGA microcapsules for controlled release and stability of resveratrol;Sanna;Int. J. Biol. Macromol.,2015

2. Resveratrol encapsulation: designing delivery systems to overcome solubility, stability and bioavailability issues;Davidov-Pardo;Trends Food Sci. Technol.,2014

3. Design of microparticles containing natural antioxidants: preparation, characterization and controlled release studies;Aguiar;Powder Technol.,2017

4. Microencapsulation of natural antioxidants for food application - the specific case of coffee antioxidants - a review;Aguiar;Trends Food Sci. Technol.,2016

5. Resveratrol nanodispersion with high stability and dissolution rate;Zhang;LWT Food Sci. Technol.,2013

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