Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate-Reference-Cited by-同舟云学术

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Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate

Published:2014-01 Issue: Volume:143 Page:379-383
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abbasi Azam,Emam-Djomeh Zahra,Mousavi Mohammad Ali Ebrahimzadeh,Davoodi Daryoush

Funder

Council for Research at the Campus of Agriculture and Natural Resources of the University of Tehran

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Why food microstructure;Aguilera;Journal of Food Engineering,2005

2. Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles;Alishahi;Food Chemistry,2011

3. Formation of disulphide bonds in acid induced gels of pre-heated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000

4. Experimental manipulations of eating advances in animal models for studying anorectic agents;Blundell;Pharmacology & Therapeutics,1987

5. Acid-induced gelation of whey protein polymers: Effects of pH and calcium concentration during polymerization;Britten;Food Hydrocolloids,2001

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