Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins-Reference-Cited by-同舟云学术

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Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins

Published:2016-10 Issue: Volume:60 Page:500-508
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Celli Giovana Bonat^ORCID,Brooks Marianne Su-Ling,Ghanem Amyl

Funder

National Council for Research and Development (CNPq – Brazil)

Natural Sciences and Engineering Research Council (NSERC)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference79 articles.

1. The influence of posture on the gastric emptying of antacids;Bennett;International Journal of Pharmaceutics,1984

2. Mechanisms of the structural transformations of anthocyanins in acidic media;Brouillard;Journal of the American Chemical Society,1977

3. Lessons from prolonged gastric pH monitoring;Bumm;Alimentary Pharmacology and Therapeutics,1987

4. High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women;Cassidy;Circulation,2013

5. Alginic acid decreases postprandial upright gastroesophageal reflux – comparison with equal-strength antacid;Castell;Digestive Diseases and Sciences,1992

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3. Effects of secondary cross-linking on the physicochemical properties of sodium alginate-hydrogel and in vitro release of anthocyanins;International Journal of Biological Macromolecules;2024-09

4. Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions;Food Hydrocolloids;2024-05

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