Microencapsulation of de‐glycosylated mulberry ( <i>Morus alba</i> L.) fruit extract through double‐layered multiple emulsions of pectic polysaccharide extracted from <i>Ulmus davidiana</i> and soy protein isolate-Reference-Cited by-同舟云学术

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Microencapsulation of de‐glycosylated mulberry ( Morus alba L.) fruit extract through double‐layered multiple emulsions of pectic polysaccharide extracted from Ulmus davidiana and soy protein isolate

Published:2022-07-11 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Park Jun‐Young¹,Kim Min Su¹,Shin Joongmin²,Chang Yoon Hyuk¹^ORCID

Affiliation:

1. Department of Food and Nutrition, and Bionanocomposite Research Center Kyung Hee University Seoul South Korea

2. Industrial Technology and Packaging California Polytechnic State University San Luis Obispo California USA

Funder

Rural Development Administration

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16833

Reference40 articles.

1. Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion

2. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

3. Anti-inflammatory activity of naringin and the biosynthesised naringenin by naringinase immobilized in microstructured materials in a model of DSS-induced colitis in mice

4. Antioxidant Activity of Mulberry Fruit Extracts

5. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules

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