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Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release

  • Published:2023-12 Issue: Volume:174 Page:113590
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Pereira Silveira Mariana,Lucas Chaves Almeida Francisco,Dutra Alvim Izabela,Silvia Prata Ana

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Instituto de Tecnologia de Alimentos

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Crosslinkers for polysaccharides and proteins: Synthesis conditions, mechanisms, and crosslinking efficiency, a review;Alavarse;International Journal of Biological Macromolecules,2022

2. AOAC. Official Methods of Analysis. 18th ed. Association of Official Analytical Chemists; Arlington, VA, USA: 2005.

3. The concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane;Arend;Journal of Food Engineering,2017

4. Calcium-alginate-inulin microbeads as carriers for aqueous carqueja extract;Balanc;Journal of Food Science,2016

5. Ellagitannins have greater oxidative activities than condensed tannins and galloyl glucose at high pH: Potential impact on caterpillars;Barbehenn;Journal of Chemical Ecology,2006
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