Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins-Reference-Cited by-同舟云学术

Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins

Published:2021-07-18 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Cruz‐Molina Aimara V. De La¹,Ayala Zavala Jesus F.¹^ORCID,Bernal Mercado Ariadna T.¹^ORCID,Cruz Valenzuela Manuel R.¹^ORCID,González‐Aguilar Gustavo A.¹^ORCID,Lizardi‐Mendoza Jaime¹^ORCID,Brown‐Bojorquez Francisco²^ORCID,Silva‐Espinoza Brenda A.¹^ORCID

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo, A.C Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Mexico

2. Departamento de Investigación en Polímeros y Materiales Universidad de Sonora Hermosillo Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15729

Reference49 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection

2. Formulation and Evaluation of Phytosome-Loaded Maltodextrin-Gum Arabic Microsphere System for Delivery of Camellia sinensis Extract