Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films-Reference-Cited by-同舟云学术

Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films

Published:2024-06 Issue: Volume:5 Page:100178
ISSN:2667-0259
Container-title:Food Hydrocolloids for Health
language:en
Short-container-title:Food Hydrocolloids for Health

Author:

da Silva Soares Barbara,Constantino Augusto Bene Tomé,Garcia-Rojas Edwin Elard^ORCID

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference51 articles.

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2. Microencapsulation stabilizes curcumin for efficient delivery in food applications;Ariyarathna;Food Packaging and Shelf Life,2016

3. Signaling mechanisms of a water soluble curcumin derivative in experimental type 1 diabetes with cardiomyopathy;Aziz;Diabetology & metabolic syndrome,2013

4. Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene;Barbosa;Food Hydrocolloids for Health,2022

5. Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics;Bastos;International Journal of Biological Macromolecules,2020

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