Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles-Reference-Cited by-同舟云学术

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Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles

Published:2017-08 Issue: Volume:228 Page:656-667
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Cuixia,Xu Chenqi,Mao Like,Wang Di,Yang Jie,Gao Yanxiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Neuroprotective effect of curcumin-loaded lactoferrin nano particles against rotenone induced neurotoxicity;Bollimpelli;Neurochemistry International,2016

2. Effect of glycerol and corn oil on physicochemical properties of polysaccharide films–A comparative study;Cerqueira;Food Hydrocolloids,2011

3. Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0;Chen;Food Hydrocolloids,2016

4. Preparation and cytotoxicity of N-modified chitosan nanoparticles applied in curcumin delivery;Facchi;International Journal of Biological Macromolecules,2016

5. Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications;Gómez-Estaca;Innovative Food Science & Emerging Technologies,2015

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2. Advancing protein hydrolysis and phytosterol encapsulation: Emerging trends and innovations in protein-based microencapsulation techniques – A comprehensive review;Food Research International;2024-11

3. Photo-crosslinking methacrylated-amylopectin/polyacrylamide hydrogels loading curcumin for applications as degradable, injectable, and antibacterial wound dressings;International Journal of Biological Macromolecules;2024-10

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