Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method-Reference-Cited by-同舟云学术

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Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method

Published:2022-09 Issue: Volume:389 Page:133130
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cai Ran,Pan Siyu,Li Ruoxuan,Xu Xiaoyun,Pan Siyi,Liu Fengxia

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Antioxidant effects of curcumin in models of neurodegeneration, aging, oxidative and nitrosative stress: A review;Abrahams;Neuroscience,2019

2. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility;Araiza-Calahorra;Trends in Food Science & Technology,2018

3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

4. Optimisation and in vivo evaluation of pectin based drug delivery system containing curcumin for colon;Butte;International Journal of Biomaterials,2014

5. Temperature dependence of the formation and melting of pectin–Ca2+ networks: A rheological study;Cardoso;Food Hydrocolloids,2003

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