Development and evaluation of tea polyphenols loaded water in oil emulsion with zein as stabilizer-Reference-Cited by-同舟云学术

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Development and evaluation of tea polyphenols loaded water in oil emulsion with zein as stabilizer

Published:2020-04 Issue: Volume:56 Page:101528
ISSN:1773-2247
Container-title:Journal of Drug Delivery Science and Technology
language:en
Short-container-title:Journal of Drug Delivery Science and Technology

Author:

Ye Qingzhuo,Li Ting,Li Jinghan,Liu Lu,Dou Xiaohan,Zhang Xiangrong

Funder

Shenyang Pharmaceutical University Scientific Research Foundation

Liaoning Province Science and Technology Project

Overseas Training Program of Liaoning Province Universities

Publisher

Elsevier BV

Subject

Pharmaceutical Science

Reference26 articles.

1. Biocompatible, functional spheres based on oxidative coupling assembly of green tea polyphenols;Chen;J. Am. Chem. Soc.,2013

2. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage;Muniandy;Food Packag. Shelf Life,2016

3. Polyphenolic compounds and antioxidant activity of CTC black tea of North-East India;Bhuyan;Food Chem.,2013

4. In vitro anti-influenza virus and anti-inflammatory activities of theaflavin derivatives;Zu;Antivir. Res.,2012

5. Tea polyphenols epigallocatechin gallete and theaflavin restrict mouse liver carcinogenesis through modulation of selfrenewal Wnt and hedgehog pathways;Sur;J. Nutr. Biochem.,2016

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1. Advances in metabolism pathways of theaflavins: digestion, absorption, distribution and degradation;Critical Reviews in Food Science and Nutrition;2024-08-02

2. Structural modification of whey protein nanofibrils by a multiround induction pathway for enhancing the stability of Pickering emulsions;Food Hydrocolloids;2024-05

3. Calcium Alginate Beads Loaded with Green Tea Extract: Impact of Drying Methods on Its Structure, Release Behavior, and Storage Stability;ACS Food Science & Technology;2024-03-22

4. Study of the interaction mechanism between theaflavin and Zein;Journal of Food Engineering;2023-12

5. Application of nanoencapsulation technology to improve the stability and bioactivity of tea polyphenols;Food Bioscience;2023-10

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