Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan-Reference-Cited by-同舟云学术

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Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan

Published:2018-01 Issue: Volume:74 Page:23-31
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ge Jiao,Yue Pengxiang,Chi Jinpeng,Liang Jin,Gao Xueling

Funder

Anhui Province Natural Science Foundation

Anhui Province District Key Project

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Efficient water soluble O-carboxymethyl chitosan nanocarrier for the delivery of curcumin to cancer cells;Anitha;Carbohydrate Polymers,2011

2. Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties;Arroyo-Maya;Food Research International,2015

3. Bilberry and blueberry anthocyanins act as powerful intracellular antioxidants in mammalian cells;Bornsek;Food Chemistry,2012

4. Encapsulation of elderberry extract into phospholipid nanoparticles;Bryla;Journal of Food Engineering,2015

5. Systematic investigations of anthocyanin metal interactions by Raman spectroscopy;Buchweitz;Journal of Raman Spectroscopy,2012

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