Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice-Reference-Cited by-同舟云学术

Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice

Published:2019-08-29 Issue:5 Volume:55 Page:1872-1880
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Feng Simin¹,Sun Yuxin¹,Wang Pei¹,Sun Peilong¹,Ritzoulis Christos²,Shao Ping¹^ORCID

Affiliation:

1. Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China

2. Department of Food Technology ATEI of Thessaloniki 574000 Thessaloniki Greece

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14323

Reference43 articles.

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3. Zein/caseinate/pectin complex nanoparticles: Formation and characterization

4. Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions

5. Natural structuring with cell wall materials

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