Structural and physicochemical properties of composites between starch nanoparticles and β-carotene prepared via nanoprecipitation-Reference-Cited by-同舟云学术

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Structural and physicochemical properties of composites between starch nanoparticles and β-carotene prepared via nanoprecipitation

Published:2022-08 Issue: Volume:214 Page:100-110
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lee Dong Heon,Kwon Kang Sik,Jeong Duyun,Kim In Ho,Nam Hee Soo,Kim Jong-Yea

Funder

Korea Institute for Advancement of Technology

Korea Ministry of Trade Industry and Energy

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference61 articles.

1. Chemistry, encapsulation, and health benefits of β-carotene-a review;Gul;Cogent Food Agric.,2015

2. Beta-carotene: digestion, microencapsulation, and in vitro bioavailability;Donhowe;Food Bioprocess Technol.,2014

3. Solubilization and stabilization of β-carotene in niosomes: delivery to cultured cells;Palozza;Chem. Phys. Lipids,2006

4. Epidemiologic evidence for beta-carotene and cancer prevention;van Poppel;Am. J. Clin. Nutr.,1995

5. Epidemiologic evidence of a role of carotenoids in cardiovascular disease prevention;Kohlmeier;Am. J. Clin. Nutr.,1995

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1. Preparation of catechin-starch nanoparticles composites and its application as a Pickering emulsion stabilizer;Carbohydrate Polymers;2024-05

2. Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate;International Journal of Biological Macromolecules;2024-04

3. Recent advances in the extraction, synthesis, biological activities, and stabilisation strategies for β‐carotene: a review;International Journal of Food Science & Technology;2024-02-22

4. Pickering emulsions stabilized by ternary complexes involving curcumin-modified zein and polysaccharides with different charge amounts for encapsulating β-carotene;Food Chemistry;2024-02

5. Effect of melting point and drying technique on encapsulation of hydrophobic active compounds by coprecipitation with starch nanoparticles;Food Hydrocolloids;2024-01

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