Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films
Author:
Funder
FAPERJ
CAPES
Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
Publisher
Elsevier BV
Subject
Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science
Reference51 articles.
1. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study;Antoniou;Food Hydrocolloids,2015
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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