Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins-Reference-Cited by-同舟云学术

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Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins

Published:2023-08 Issue: Volume:417 Page:135798
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Chenjing,Huang Meigui,Ying Ruifeng,Wu Xian,Hayat Khizar,Shaughnessy Lily K.,Tan Chen

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Chitosan/pectin polyelectrolyte complexes: Selection of suitable preparative conditions for colon-specific delivery of vancomycin;Bigucci;European Journal of Pharmaceutical Sciences,2008

2. Non-thermal stabilization mechanisms of anthocyanins in model and food systems-An overview;Cavalcanti;Food Research International,2011

3. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts;Chen;Food Chemistry,2019

4. Green process development for apple-peel pectin production by organic acid extraction;Cho;Carbohydrate Polymers,2018

5. Preparation and chemical and biological characterization of a pectin/chitosan polyelectrolyte complex scaffold for possible bone tissue engineering applications;Coimbra;International Journal of Biological Macromolecules,2011

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation;Ultrasonics Sonochemistry;2024-10

2. Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins;Food Chemistry: X;2024-10

3. In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food;Food Bioscience;2024-10

4. Fabrication of blueberry anthocyanins–rich gels based on the apricot polysaccharides with different esterification degrees;International Journal of Biological Macromolecules;2024-07

5. Shellac-based delivery systems for food bioactive compounds;International Journal of Biological Macromolecules;2024-06

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