Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt-Reference-Cited by-同舟云学术

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Inclusion complexes of red bell pepper pigments with β-cyclodextrin: Preparation, characterisation and application as natural colorant in yogurt

Published:2014-04 Issue: Volume:148 Page:428-436
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gomes Lidiane Martins Mendes,Petito Nicolly,Costa Valéria Gonçalves,Falcão Deborah Quintanilha,de Lima Araújo Kátia G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS;Azevedo-Meleiro;Journal of Separation Science,2009

2. Chemically modified cyclodextrins: An attractive class of supramolecular hosts for the development of aqueous biphasic catalytic processes;Bricout;Sustainability,2009

3. Crassicauline A/β-cyclodextrin host–guest system: Preparation, characterization, inclusion mode, solubilization and stability;Chen;Carbohydrate Polymers,2011

4. The preparation and stability of the inclusion complex of astaxanthin with β-cyclodextrin;Chen;Food Chemistry,2007

5. Development of nanoencapsulation forms from Cymbopogon citrates essential oil;Falcão;Latin American Journal of Pharmacy,2011

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2. Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage;Foods;2024-08-26

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4. Development of a gastroprotector from Algrizea minor essential oil complexed with β-Cyclodextrin;Journal of Drug Delivery Science and Technology;2024-04

5. Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation;Foods;2024-01-06

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