Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification-Reference-Cited by-同舟云学术

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Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification

Published:2020-11 Issue: Volume:108 Page:105806
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gaber Ahmed Gaber Hashem,Fernández-González Alfonso,Díaz García Marta Elena

Funder

Ministerio de Economía y Competitividad

Fondo Europeo de Desarrollo Regional

MINECO

FEDER

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Apple pomace, a by-product from the Asturian cider industry, inhibits herpes simplex virus types 1 and 2 in vitro replication: Study of its mechanisms of action;Alvarez;Journal of Medicinal Food,2012

2. Green extraction methods for polyphenols from plant matrices and their byproducts: A review;Ameer;Comprehensive Reviews in Food Science and Food Safety,2017

3. The universality of low-energy nano-emulsification;Anton;International Journal of Pharmaceutics,2009

4. Phytotoxicity testing of winery wastewater for constructed wetland treatment;Arienzo;Journal of Hazardous Materials,2009

5. Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants;Babbar;Journal of Food Science & Technology,2014

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