Enhancement of vitamin B stability with the protection of whey protein and their interaction mechanisms-Reference-Cited by-同舟云学术

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Enhancement of vitamin B stability with the protection of whey protein and their interaction mechanisms

Published:2024-12 Issue: Volume:460 Page:140521
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Yueting,Wang Feifei,Yang Tingting,Li Shiqi,Dong Jingning,Fan Yan,Zhang Zhaohui,Zhao Xue,Hou Hu

Funder

Major Scientific and Technological Innovation Project of Shandong Province

Key Research and Development Project of Hainan Province

National Natural Science Foundation of China

Taishan Scholar Foundation of Shandong Province

Publisher

Elsevier BV

Reference39 articles.

1. Compatibility and stability of additives in parenteral nutrition admixtures;Allwood,1998

2. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

3. Co-encapsulation of vitamins B12 and D3 using spray drying: Wall material optimization, product characterization, and release kinetics;Bajaj;Food Chemistry,2021

4. Spray freeze drying of dairy products: Effect of formulation on dispersibility;Baldelli;Journal of Food Engineering,2022

5. Study of vitamin E microencapsulation and controlled release from chitosan/sodium lauryl ether sulfate microcapsules;Budincic;Carbohydrate Polymers,2021

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