Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol-Reference-Cited by-同舟云学术

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Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

Published:2017-10 Issue: Volume:71 Page:207-215
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Acevedo-Fani Alejandra,Silva Hélder Daniel,Soliva-Fortuny Robert^ORCID,Martín-Belloso Olga,Vicente Antonio A.^ORCID

Funder

Ministerio de Ciencia e Innovación

Portuguese Foundation for Science and Technology

FCT

FEDER

University of Lleida

Fundação para a Ciência e Tecnologia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Administration of resveratrol: What formulation solutions to bioavailability limitations?;Amri;Journal of Controlled Release: Official Journal of the Controlled Release Society,2012

2. Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers;Benjamin;Food Hydrocolloids,2012

3. Physico-chemical properties of different forms of bovine lactoferrin;Bokkhim;Food Chemistry,2013

4. Characterization of alginate–lactoferrin beads prepared by extrusion gelation method;Bokkhim;Food Hydrocolloids,2016

5. Multilayer oil-in-water Emulsions: Formation, characteristics and application as the carriers for lipophilic bioactive food components – a review;Bortnowska;Polish Journal of Food and Nutrition Sciences,2015

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