Encapsulation of caffeic acid phenethyl ester by self-assembled sorghum peptide nanoparticles: Fabrication, storage stability and interaction mechanisms-Reference-Cited by-同舟云学术

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Encapsulation of caffeic acid phenethyl ester by self-assembled sorghum peptide nanoparticles: Fabrication, storage stability and interaction mechanisms

Published:2024-09 Issue: Volume:453 Page:139642
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Song Hongdong,Ren Shaoxia,Wang Xinyue,Hu Yawen,Xu Mingda,Zhang Hang,Cao Hongwei,Huang Kai,Wang Chengtao,Guan Xiao^ORCID

Publisher

Elsevier BV

Reference32 articles.

1. Antiviral activity and mode of action of a peptide isolated from Sorghum bicolor;Camargo Filho;Phytomedicine,2008

2. In vitro and in vivo stability of caffeic acid phenethyl ester, a bioactive compound of propolis;Celli;Journal of Agricultural and Food Chemistry,2007

3. Self-assembling peptides: Molecule-nanostructure-function and application on food industry;Chen;Trends in Food Science & Technology,2022

4. Fabrication, characterization, physicochemical stability of zein-chitosan nanocomplex for co-encapsulating curcumin and resveratrol;Chen;Carbohydrate polymers,2020

5. Precooked sorghum flour as proper vehicle of ACE-I and DPP-IV inhibitory sorghum peptides;Cian;International Journal of Food Science & Technology,2022

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