Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels-Reference-Cited by-同舟云学术

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

Published:2012-06 Issue:1 Volume:47 Page:51-57
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Betz Michael,Steiner Barbara,Schantz Markus,Oidtmann Johannes,Mäder Karsten,Richling Elke,Kulozik Ulrich

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Mechanism of interaction of certain flavonoids with phosphatidylcholine of cellular membranes;Afanas'eva;Pharmaceutical Chemistry Journal,2007

3. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

4. Black currant polyphenols: Their storage stability and microencapsulation: The next generation of industrial crops, processes and products AAIC 2009;Bakowska-Barczak;Industrial Crops and Products,2011

5. Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract;Betz;International Dairy Journal,2011

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