Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10-Reference-Cited by-同舟云学术

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Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Published:2020-08 Issue: Volume:105 Page:105791
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Yang,Yang Shufang,Zhang Liang,Dai Lei,Tai Kedong,Liu Jinfang,Mao Like,Yuan Fang,Gao Yanxiang,Mackie Alan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Solution conformations and aggregational properties of synthetic amyloid beta-peptides of alzheimer's disease. analysis of circular dichroism spectra;Barrow;Journal of Molecular Biology,1992

2. Resveratrol requires red wine polyphenols for optimum antioxidant activity;Cavallini;The Journal of Nutrition, Health & Aging,2016

3. Dietary lipophilic antioxidants: Implications and significance in the aging process;Chong-Han;Critical Reviews in Food Science and Nutrition,2010

4. Mechanical and morphological characterization of starch/zein blends plasticized with glycerol;Corradini;Journal of Applied Polymer Science,2006

5. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin;Dai;Food Hydrocolloids,2018

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