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

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.

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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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