Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior-Reference-Cited by-同舟云学术

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Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior

Published:2023-01 Issue: Volume:400 Page:133973
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mohammadi Maryam,Hamishehkar Hamed,McClements David Julian,Shahvalizadeh Rahim,Barri Ali

Funder

Drug Applied Research Center, Tabriz University of Medical Sciences

Iran National Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Development of water-soluble chitosan powder and its antimicrobial effect against inoculated Listeria innocua NRRL B-33016 on shrimp;Alfaro;Food Control,2018

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Influence of cholesterol on liposome stability and on in vitro drug release;Briuglia;Drug Delivery and Translational Research,2015

4. The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes;Chen;Food Chemistry,2020

5. Soybean protein isolate hydrolysates-liposomes interactions under oxidation: Mechanistic insights into system stability;Chen;Food Hydrocolloids,2021

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1. Liposomes and niosomes production by a supercritical CO2 assisted process for topical applications: A comparative study;The Journal of Supercritical Fluids;2024-10

2. Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food;Trends in Food Science & Technology;2024-09

3. Advancing oral drug delivery: The science of fast dissolving tablets (FDTs);Intelligent Pharmacy;2024-08

4. Encapsulation of Lacticaseibacillus casei and Lactobacillus acidophilus using Elaeagnus angustifolia L. flour as encapsulating material by emulsion method;Food Science & Nutrition;2024-07-10

5. Liposomes decorated with β-conglycinin and glycinin: Construction, structure and in vitro digestive stability;International Journal of Biological Macromolecules;2024-06

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