Fabrication of multilayer structural microparticles for co-encapsulating coenzyme Q10 and piperine: Effect of the encapsulation location and interface thickness-Reference-Cited by-同舟云学术

Fabrication of multilayer structural microparticles for co-encapsulating coenzyme Q10 and piperine: Effect of the encapsulation location and interface thickness

Published:2020-12 Issue: Volume:109 Page:106090
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Shuai,Zhang Yanhui,Han Yahong,McClements David Julian,Liao Wenyan,Mao Like,Yuan Fang,Gao Yanxiang

Funder

National Natural Science Foundation of China

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment;Bengoechea;Food Hydrocolloids,2011

5. Piperine as a placebo: Stability of gelatin capsules without a cross-linker;Bhutani;ACS Applied Bio Materials,2018

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