Releasing characteristics of anthocyanins extract in pectin–whey protein complex microcapsules coated with zein

Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides

(2015) Meiling Lu et al.   FOOD HYDROCOLLOIDS

Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

(2015) Luis Alfaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Zein in controlled drug delivery and tissue engineering

(2014) Rishi Paliwal et al.   JOURNAL OF CONTROLLED RELEASE

Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants

(2013) Alex López Córdoba et al.   CARBOHYDRATE POLYMERS

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A Study of Controlled Uptake and Release of Anthocyanins by Oxidized Starch Microgels

(2013) Zhaoran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Development, Physicochemical Characterisation and in Vitro Drug Release Studies of Pectinate Gel Beads Containing Thai Mango Seed Kernel Extract

(2013) Saruth Nithitanakool et al.   MOLECULES

Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

(2012) Hyun-Il Jun et al.   JOURNAL OF FOOD SCIENCE

Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

(2011) Diego T. Santos et al.   FOOD RESEARCH INTERNATIONAL

Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems

(2011) Johannes Oidtmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation of Natural Polyphenolic Compounds; a Review

(2011) Aude Munin et al.   Pharmaceutics

Effect of Drug Loading Method on Drug Content and Drug Release from Calcium Pectinate Gel Beads

(2010) Pornsak Sriamornsak et al.   AAPS PHARMSCITECH

Anti-inflammatory effects of black rice, cyanidin-3-O-β-d-glycoside, and its metabolites, cyanidin and protocatechuic acid

(2010) Sung-Won Min et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Stabilization of Whey Protein Isolate−Pectin Complexes by Heat

(2010) Marie-Claude Gentès et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans

(2010) Thunnop Laokuldilok et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization, in vitro release and bioavailability of γ-oryzanol-loaded calcium pectinate microparticles reinforced with chitosan

(2010) Jong Soo Kim et al.   New Biotechnology

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Characteristics and antioxidant activity of catechin-loaded calcium pectinate gel beads prepared by internal gelation

(2009) Ji-Soo Lee et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Lipophilic and Hydrophilic Antioxidants and Their Antioxidant Activities in Purple Rice Bran

(2009) Sungjoon Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composite microparticle drug delivery systems based on chitosan, alginate and pectin with improved pH-sensitive drug release property

(2008) Cui-Yun Yu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels

(2008) Saskia de Jong et al.   FOOD HYDROCOLLOIDS

Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes

(2008) Owen G. Jones et al.   FOOD HYDROCOLLOIDS

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS