Hydrogel with the network structure fabricated by <scp>anthocyanin–gelatin</scp> crosslinking and improved mineral encapsulation ability-Reference-Cited by-同舟云学术

Hydrogel with the network structure fabricated by anthocyanin–gelatin crosslinking and improved mineral encapsulation ability

Published:2022-09-15 Issue:11 Volume:57 Page:7143-7155
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chen Yun¹,Cao Xuejiao¹,Chen Qiqi¹,Ye Xueying¹,Zeng Qingzhu¹,Yuan Yang¹,Dong Lihong²,Huang Fei²,Su Dongxiao¹^ORCID

Affiliation:

1. School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 Guangdong China

2. Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16057

Reference56 articles.

1. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid

2. Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

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4. Synthesis and application of fish gelatin for hydrogels/composite hydrogels: a review;Atma Y.;Biointerface Research in Applied Chemistry,2022

5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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