Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside-Reference-Cited by-同舟云学术

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Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside

Published:2020-07 Issue: Volume:317 Page:126418
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ouyang Yongzhong,Chen Lei,Qian Liu,Lin Xiujun,Fan Xiaoyun,Teng Hui,Cao Hui

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation Funded Project

Funds for Distinguished Young Scientists

Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees celsius;Cao;Food Chemistry,2020

2. Interactions of quercetin with casein and bovine serum albumin as well as the effects of coexisting carbon nanotubes;Chen;Acta Physico-Chimica Sinica,2008

3. On the structural models of bovine casein micelles-review and possible improvements;Dalgleish;Soft Matter,2011

4. The structure of the casein micelle of milk and its changes during processing;Dalgleish;Annual Review of Food Science and Technology,2012

5. Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior;Ding;Carbohydrate Polymers,2019

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4. Structural Properties of β-Casein and Its Application as a Nano-Carrier of Bioactive Compounds: A Recent Update;Food Reviews International;2024-08-08

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