Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin-Reference-Cited by-同舟云学术

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Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin

Published:2016-06 Issue: Volume:57 Page:20-29
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhou Mingyong,Wang Taoran,Hu Qiaobin,Luo Yangchao

Funder

University of Connecticut

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk;Anton;Food Chemistry,2003

2. Two eggs per day increase plasma lutein and zeaxanthin in a pediatric population characterized by low intake of fruits and vegetables;Ballesteros;British Journal of Medicine and Medical Research,2013

3. Egg intake improves carotenoid status by increasing plasma HDL cholesterol in adults with metabolic syndrome;Blesso;Food and Function,2013

4. Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer;Chen;Food Hydrocolloids,2015

5. Rheology and microstructure of heat-induced egg yolk gels;Cordobés;Rheologica Acta,2004

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