Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil-Reference-Cited by-同舟云学术

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Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil

Published:2022-11-02 Issue:12 Volume:57 Page:7862-7871
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yang Weiqiao¹^ORCID,Duan Xiaoliang¹,Sun Hui¹,Fan Xuetong²,Wang He³,Wang Wenjuan¹

Affiliation:

1. Academy of National Food and Strategic Reserves Administration Beijing 100037 China

2. USDA, ARS, Eastern Regional Research Center Wyndmoor Pennsylvania 19038 USA

3. State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Bioactive Materials, Ministry of Education, College of Life Sciences Nankai University Tianjin 300071 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16137

Reference35 articles.

1. Polymer-free electrospinning of tannic acid and cross-linking in water for hybrid supramolecular nanofibres

2. Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System

3. Development of a Novel Antimicrobial Electrospun Nanofiber Based on Polylactic Acid/Hydroxypropyl Methylcellulose Containing Pomegranate Peel Extract for Active Food Packaging

4. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

5. Antioxidant Vitamin E/Cyclodextrin Inclusion Complex Electrospun Nanofibers: Enhanced Water Solubility, Prolonged Shelf Life, and Photostability of Vitamin E

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