Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols
出版年份 2020 全文链接
标题
Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols
作者
关键词
Tea polyphenols, Alginate, Binary mixtures, Hydrogel beads, Delivery, Release
出版物
FOOD HYDROCOLLOIDS
Volume 112, Issue -, Pages 106274
出版商
Elsevier BV
发表日期
2020-08-28
DOI
10.1016/j.foodhyd.2020.106274
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Antibacterial activity and mechanism of green tea polysaccharide conjugates against Escherichia coli
- (2020) Yin Zhou et al. INDUSTRIAL CROPS AND PRODUCTS
- Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins
- (2019) Xiaoqiang Chen et al. INDUSTRIAL CROPS AND PRODUCTS
- Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats
- (2018) Yunru Peng et al. FOOD CHEMISTRY
- Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
- (2018) Sílvia C.S.R. de Moura et al. FOOD CHEMISTRY
- Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) by complex coacervation using gelatin and different polysaccharides
- (2018) Volnei Brito de Souza et al. FOOD HYDROCOLLOIDS
- Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials
- (2018) Arijana Bušić et al. FOOD RESEARCH INTERNATIONAL
- Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels
- (2018) Qian Li et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis
- (2018) Qiuping Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile
- (2018) Nathalia D. Aceval Arriola et al. FOOD CHEMISTRY
- Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems
- (2017) Jin Liang et al. FOOD CHEMISTRY
- Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads
- (2016) María Carolina Otálora et al. FOOD CHEMISTRY
- Emulsion templated microencapsulation of dandelion ( Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin
- (2016) Ana Belščak-Cvitanović et al. FOOD HYDROCOLLOIDS
- Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
- (2016) Bojana Balanč et al. FOOD HYDROCOLLOIDS
- Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study
- (2016) Laura G. Gómez-Mascaraque et al. FOOD HYDROCOLLOIDS
- Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions
- (2016) Porntip Pasukamonset et al. FOOD HYDROCOLLOIDS
- Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system
- (2016) Nada Ćujić et al. INDUSTRIAL CROPS AND PRODUCTS
- Calcium-alginate beads loaded with gallic acid: Preparation and characterization
- (2016) Jinglei Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Interaction mechanism between green tea extract and human α-amylase for reducing starch digestion
- (2015) Ming Miao et al. FOOD CHEMISTRY
- Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium
- (2015) Ana Belščak-Cvitanović et al. FOOD CHEMISTRY
- Interactions of polyphenols with carbohydrates, lipids and proteins
- (2015) Lidija Jakobek FOOD CHEMISTRY
- Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
- (2015) Ana Belščak-Cvitanović et al. FOOD HYDROCOLLOIDS
- Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract
- (2015) Bojana Balanč et al. JOURNAL OF FOOD SCIENCE
- Characterization and Bioavailability of Tea Polyphenol Nanoliposome Prepared by Combining an Ethanol Injection Method with Dynamic High-Pressure Microfluidization
- (2014) Li-qiang Zou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants
- (2013) Alex López Córdoba et al. CARBOHYDRATE POLYMERS
- Condensed tannins from grape pomace: Characterization by FTIR and MALDI TOF and production of environment friendly wood adhesive
- (2012) Lan Ping et al. INDUSTRIAL CROPS AND PRODUCTS
- A review on the isolation and structure of tea polysaccharides and their bioactivities
- (2010) Shao-Ping Nie et al. FOOD HYDROCOLLOIDS
- Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV–vis spectroscopic data
- (2010) Augustin Cătălin Moţ et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started