Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)-Reference-Cited by-同舟云学术

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Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

Published:2022-01 Issue: Volume:31 Page:100249
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Teixé-Roig Júlia,Oms-Oliu Gemma,Ballesté-Muñoz Sara,Odriozola-Serrano Isabel,Martín-Belloso Olga

Funder

Ministerio de Economía y Competitividad

España Ministerio de Ciencia Innovación y Universidades

Agencia Estatal de Investigación

European Regional Development Fund

Universitat de Lleida

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference54 articles.

1. Psychrophile C-phycocyanin;Adams;Plant Physiology,1979

2. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise;Ali;Journal of Food Safety,2020

3. Formation of double (W 1/O/W 2) emulsions as carriers of hydrophilic and lipophilic active compounds;Artiga-Artigas;Food and Bioprocess Technology,2019

4. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant;Artiga-Artigas;Food Chemistry,2018

5. Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation;Bai;Journal of Food Engineering,2017

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3. Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability;Food Research International;2024-06

4. Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate;Food Chemistry: X;2024-06

5. Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems;International Journal of Biological Macromolecules;2024-05

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