Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality-Reference-Cited by-同舟云学术

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Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality

Published:2015-07 Issue: Volume:49 Page:127-134
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Joye Iris J.,Davidov-Pardo Gabriel^ORCID,McClements David Julian

Funder

Fonds voor Wetenschappelijk Onderzoek – Vlaanderen

European Commission 7th Framework Program

United States Department of Agriculture, NRI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Binding of resveratrol with sodium caseinate in aqueous solutions;Acharya;Food Chemistry,2013

2. Studies on mechanistic role of natural bioactive compounds in the management of obesity an overview;Alves;Open Nutraceuticals Journal,2012

3. Therapeutic potential of resveratrol: the in vivo evidence;Baur;Nature Reviews Drug Discovery,2006

4. Resveratrol: French paradox revisited;Catalgol;Frontiers in Pharmacology,2012

5. Preparation of alginate-CaCl2 microspheres as resveratrol carriers;Cho;Journal of Materials Science,2014

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