Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives-Reference-Cited by-同舟云学术

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Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives

Published:2021-08-25 Issue:12 Volume:56 Page:6420-6430
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sheng Kangliang¹²³⁴,Zhang Guanghui²³⁴,Kong Xiaowei²³⁴,Wang Jingmin²³⁴,Mu Wanmeng¹^ORCID,Wang Yongzhong²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. School of Life Sciences Anhui University Hefei Anhui 230601 China

3. Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes Anhui University Hefei Anhui 230601 China

4. Anhui Key Laboratory of Modern Biomanufacturing Hefei Anhui 230601 China

5. Institute of Physical Science and Information Technology Anhui University Hefei Anhui 230601 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15299

Reference25 articles.

1. Preparation of sodium alginate–methylcellulose blend microspheres for controlled release of nifedipine

2. Trivalent ion cross-linked pH sensitive alginate-methyl cellulose blend hydrogel beads from aqueous template

3. Synthesis of nano- and microstructures from proanthocyanidins, tannic acid and epigallocatechin-3-O-gallate for active delivery

4. Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols

5. In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

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1. The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix;Food Chemistry: X;2024-10

2. Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour;Food Structure;2024-10

3. Stability enhancement of proanthocyanidin-loaded liposomes via surface decoration with oxidized konjac glucomannan;International Journal of Biological Macromolecules;2024-08

4. Facile fabrication of temperature/pH dual sensitive hydrogels based on cellulose and polysuccinimide through aqueous amino-succinimide reaction;International Journal of Biological Macromolecules;2024-05

5. Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐ and nano‐capsules;Food Science & Nutrition;2024-04-18

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