Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene-Reference-Cited by-同舟云学术

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Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene

Published:2017-12 Issue: Volume:73 Page:1-12
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gómez-Mascaraque Laura G.,Perez-Masiá Rocío,González-Barrio Rocío,Periago Ma Jesús,López-Rubio Amparo

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction;Aewsiri;Innovative Food Science & Emerging Technologies,2010

2. β-carotene and lung cancer: A case study;Albanes;The American Journal of Clinical Nutrition,1999

3. Electrospraying of polymers with therapeutic molecules: State of the art;Bock;Progress in Polymer Science,2012

4. Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols);Borel;Clinical Chemistry and Laboratory Medicine,2003

5. The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures;Chandrapala;Food Research International,2012

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