Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

(2016) Mine Gültekin-Özgüven et al.   FOOD CHEMISTRY

In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes

(2016) Monika Gibis et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

(2015) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices

(2015) J.A. Hernández-Herrero et al.   FOOD CHEMISTRY

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

(2015) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of elderberry extract into phospholipid nanoparticles

(2015) Anna Bryła et al.   JOURNAL OF FOOD ENGINEERING

The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

(2015) Yongguang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins

(2014) Monika Gibis et al.   FOOD HYDROCOLLOIDS

Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes

(2013) Monika Gibis et al.   FOOD HYDROCOLLOIDS

Paclitaxel-liposome–microbubble complexes as ultrasound-triggered therapeutic drug delivery carriers

(2013) Fei Yan et al.   JOURNAL OF CONTROLLED RELEASE

Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract

(2013) Monika Gibis et al.   Pharmaceutics

Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

(2011) Puspita Sari et al.   FOOD CHEMISTRY

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

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

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucusBenth.), açai (Euterpe oleraceaMart.)and black carrot (Daucus carotaL.)

(2011) Suzie Zozio et al.   Fruits

Anthocyanin Composition of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze

(2011) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes

(2011) Monika Gibis et al.   Food & Function

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

(2010) Paz Robert et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Encapsulation of blackberry anthocyanins by thermal gelation of curdlan

(2010) Daniela S. Ferreira et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Chemical studies of anthocyanins: A review

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

Liposome-mediated enhancement of the sensitivity in immunoassay based on surface-enhanced Raman scattering at gold nanosphere array substrate

(2008) Xiangjiang Liu et al.   TALANTA