Characterization of ferulic acid encapsulation complexes with maltodextrin and hydroxypropyl methylcellulose-Reference-Cited by-同舟云学术

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Characterization of ferulic acid encapsulation complexes with maltodextrin and hydroxypropyl methylcellulose

Published:2021-02 Issue: Volume:111 Page:106390
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yu Ji Young,Roh Sang Ho,Park Hyun Jin

Funder

FA

School of Life Sciences and Biotechnology for BK21PLUS, Korea University

Institute of Biomedical Science & Food Safety, Korea University

Noksibchoaloe

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Non-covalent inclusion of ferulic acid with α-cyclodextrin improves photo-stability and delivery: NMR and modeling studies;Anselmi;Journal of Pharmaceutical and Biomedical Analysis,2008

2. The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic rice;Apintanapong;International Journal of Food Science and Technology,2003

3. Nano spray drying for encapsulation of pharmaceuticals;Arpagaus;International Journal of Pharmaceutics,2018

4. Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles;Campelo;Industrial Crops and Products,2017

5. Development of ferulic acid/cyclodextrin inclusion complex nanofibers for fast-dissolving drug delivery system;Celebioglu;International Journal of Pharmaceutics,2020

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2. Encapsulation of Betalains Extracted from Beta vulgaris L. Pomace Powder Using Different Hydrocolloids and Its Characterization;Food and Bioprocess Technology;2024-09-05

3. Encapsulation of betalains extracted from Beta vulgaris L.pomace powder using different hydrocolloids and its characterization;2024-04-26

4. Exploring the formation mechanism of ferulic acid/hydroxypropyl‐β‐cyclodextrin inclusion complex: spectral analyses and computer simulation;Journal of the Science of Food and Agriculture;2024-04-12

5. The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives;Food Chemistry: X;2024-03

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