Fabrication and Characterization of β-Lactoglobulin-Based Nanocomplexes Composed of Chitosan Oligosaccharides as Vehicles for Delivery of Astaxanthin-Reference-Cited by-同舟云学术

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Fabrication and Characterization of β-Lactoglobulin-Based Nanocomplexes Composed of Chitosan Oligosaccharides as Vehicles for Delivery of Astaxanthin

Published:2018-06-08 Issue:26 Volume:66 Page:6717-6726
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Chengzhen¹,Liu Zhuzhu¹,Sun Xun¹,Zhang Shuaizhong¹,Wang Shuhui²,Feng Fuxian³,Wang Dongfeng¹^ORCID,Xu Ying¹

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Shinan, Qingdao, Shandong 266003, People’s Republic of China

2. Qingdao Municipal Center for Disease Control and Prevention, 175 Shandong Road, Shibei District, Qingdao, Shandong Province 266033, China

3. Dalian Bangchuidao Seafood Company, Limited, 987 Wuyi Road, Jinzhou, Dalian, Liaoning 116100, People’s Republic of China

Funder

Science and Technology Development and Cooperation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00834

Reference30 articles.

1. Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods

2. Chemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation

3. Marine carotenoids: Bioactivities and potential benefits to human health

4. Amelioration of oxidative stress and protection against early brain injury by astaxanthin after experimental subarachnoid hemorrhage

5. Formulation and characterization of monodisperse O/W emulsions encapsulating astaxanthin extracts using microchannel emulsification: Insights of formulation and stability evaluation

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1. Health benefits of astaxanthin and its encapsulation for improving bioavailability: A review;Journal of Agriculture and Food Research;2023-12

2. Astaxanthin encapsulation in soybean protein isolate–sodium alginate complexes‐stabilized nanoemulsions: antioxidant activities, environmental stability, and in vitro digestibility;Journal of the Science of Food and Agriculture;2023-10-21

3. Microenvironment responsive pod-structured astaxanthin nanocarrier for ameliorating inflammatory bowel disease;Chinese Chemical Letters;2023-09

4. Recent advances in marine oligosaccharides: A review of bioactivities and application;Journal of Functional Foods;2023-09

5. RHODOTORULA TORULOIDES AS A BIOFACTORY OF CAROTENOIDS, LIPIDS, AND ENZYMES;Microbial Fermentations in Nature and as Designed Processes;2023-07-14

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