Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review-Reference-Cited by-同舟云学术

Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

Published:2016-10-12 Issue:1 Volume:16 Page:76-95
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Liu Fuguo¹²,Ma Cuicui¹,Gao Yanxiang¹,McClements David Julian²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 People's Republic of China

2. Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst MA 01003 USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12229/fullpdf

Reference192 articles.

1. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

2. Functional egg white-pectin conjugates prepared by controlled Maillard reaction;Al-Hakkak;J Food Eng,2010