Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC-Reference-Cited by-同舟云学术

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Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC

Published:2021-03 Issue: Volume:112 Page:106280
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Jiaying,Jia Guoliang,Wanbin Zhao,Minghao Jiang,Wei Yulong,Hao Jingyi,Liu Xiaolin,Gan Zhilin,Sun Aidong

Funder

CMC

projects of the National Key R&D program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum Arabic complex coacervate phase;Anvari;International Journal of Biological Macromolecules,2016

2. Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability;Bertrand;Food Hydrocolloids,2019

3. Stereochemistry of the human macular carotenoids;Bone;Investigative Ophthalmology & Visual Science,1993

4. Preliminary identification of the human macular pigment;Bone;Vision Research,1985

5. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials;Carneiro;Journal of Food Engineering,2013

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4. Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life;Food Chemistry;2024-08

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