Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction-Reference-Cited by-同舟云学术

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Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction

Published:2017-11 Issue: Volume:72 Page:271-280
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Muhoza Bertrand,Xia Shuqin,Cai Jibao,Zhang Xiaoming,Su Jiakun,Li Li

Funder

National Natural Science Foundation of China

Postdoctoral Science Foundation of China

Postdoctoral Research Project of Jiangxi Province

National key R & D program

program of “Collaborative innovation center of food safety and quality control in Jiangsu Province”

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Coenzyme Q biosynthesis in health and disease;Acosta;Biochimica et Biophysica Acta,2016

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agriculture and Food Chemistry,1979

3. Novel nanostructured lipid carriers as a promising food grade delivery system for rutin;Babazadeh;Journal of Functional Foods,2016

4. pH-controlled “Off−On−Off” switch based on Cu2+-mediated pyrene fluorescence in a PAA−SDS micelle aggregated supramolecular system;Bandyopadhyay;The Journal of Physical Chemistry B,2009

5. Kinetics of colour development in aqueous glucose systems at high temperatures;Carabasa-Giribet;Journal of Food Engineering,2000

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