Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids-Reference-Cited by-同舟云学术

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Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids

Published:2024-01 Issue: Volume:143 Page:104301
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhang Yanbing,Li Ruoxuan,Xu Zhenzhen^ORCID,Fan Hekai,Xu Xiaoyun,Pan Siyi,Liu Fengxia

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Beijing Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference127 articles.

1. The food matrix: Implications in processing, nutrition and health;Aguilera;Critical Reviews in Food Science and Nutrition,2019

2. In vitro bioaccessibility of carotenoids and vitamin E in rosehip products and tomato paste as affected by pectin contents and food processing;Al-Yafeai;Journal of Agricultural and Food Chemistry,2018

3. GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion;Amyoony;Bioactive Carbohydrates and Dietary Fibre,2017

4. Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges "Navel" and the red-fleshed “Cara Cara”;Ancos;Food Research International,2020

5. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility;Anese;Food Chemistry,2013

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1. Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.;Food Hydrocolloids;2024-09

2. Editorial: Food preservation and pretreatment methods for optimal nutrient retention;Frontiers in Nutrition;2024-07-31

3. Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility;Foods;2024-07-16

4. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods;International Journal of Biological Macromolecules;2024-04

5. Effect of oil phase type and lutein loading on emulsifying properties and in vitro digestion of mandarin peel pectin emulsions;LWT;2024-02

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