Ultrasonic-assisted extraction of grape seed procyanidins, preparation of liposomes, and evaluation of their antioxidant capacity

Author:

Sun Libin,Wang Hong,Du Jing,Wang Tong,Yu Dianyu

Funder

Heilongjiang Province Science and Technology Department

Publisher

Elsevier BV

Reference46 articles.

1. Towards new food emulsions: Designing the interface and beyond;Berton-Carabin;Current Opinion Food Sci.,2019

2. Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying;Umana;Food Chem.,2020

3. Bioactive compounds and antioxidant activities of different grape (Vitis vinifera L.) seed oils extracted by supercritical CO2 and organic solvent;Ben Mohamed;LWT Food Sci. Technol.,2016

4. Study on antioxidant activity of proanthocyanidins from peanut skin;Liu;Adv. Mat. Res.,2011

5. Neuroprotective benefits of grape seed and skin extract in a mouse model of Parkinson’s disease;Ben Youssef;Nutr. Neurosci.,2019

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