Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

Published:2020-09 Issue: Volume:106 Page:105926
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xiang Chuyue,Gao Jian,Ye Haoxin,Ren Gerui,Ma Xiangjuan,Xie Hujun,Fang Sheng,Lei Qunfang,Fang Wenjun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate;Abbasi;Food Chemistry,2014

2. An imine based cof as a smart carrier for targeted drug delivery: From synthesis to computational studies;Akyuz;Microporous and Mesoporous Materials,2020

3. Hydrocolloid gel particles: Formation, characterization, and application;Burey;Critical Reviews in Food Science and Nutrition,2008

4. Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin;Chang;Food Hydrocolloids,2017

5. Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion;Chen;Food Hydrocolloids,2020

Cited by 128 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel nanoparticle composed by Ovalbumin-OSA modified pectin-rutin for improving the stability of Monascus pigments;Food Hydrocolloids;2025-01

2. Enzyme-glycosylated ovalbumin/chitosan oligosaccharide nanoparticles: Simulation of in vitro digestion for the targeted release of vitamin D3 and application for encapsulation in beverages;Food Hydrocolloids;2024-11

3. Nanosupplements based on protein-polysaccharide coacervates loaded with essential oils: Evaluation of antioxidant and antidiabetic properties;Food Hydrocolloids;2024-10

4. Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model;Food Chemistry;2024-09

5. Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization;Food Chemistry;2024-09