Compound hydrogels derived from gelatin and gellan gum regulates the release of anthocyanins in simulated digestion

Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates

(2021) Yuxuan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of composite nanoparticles from gum Arabic and carboxymethylcellulose-modified Stauntonia brachyanthera seed albumin for lutein delivery

(2021) Ningxiang Yu et al.   FOOD CHEMISTRY

Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and theoretical data

(2020) Bo Zhang et al.   FOOD CHEMISTRY

In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization

(2020) Fuliang Han et al.   FOOD CHEMISTRY

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

(2019) Xuran Cai et al.   FOOD HYDROCOLLOIDS

Facile formation of salecan/agarose hydrogels with tunable structural properties for cell culture

(2019) Xiaoliang Qi et al.   CARBOHYDRATE POLYMERS

Gelatin promotes rapid restoration of the blood brain barrier after acute brain injury

(2018) Lucas S. Kumosa et al.   Acta Biomaterialia

Role of process variables on the formation and in vitro digestion of gellan gels

(2018) Tatiana Porto Santos et al.   CARBOHYDRATE POLYMERS

Design of a tunable nanocomposite double network hydrogel based on gellan gum for drug delivery applications

(2018) Settimio Pacelli et al.   EUROPEAN POLYMER JOURNAL

Berry anthocyanin intake and cardiovascular health

(2018) Aedín Cassidy   MOLECULAR ASPECTS OF MEDICINE

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

(2018) Sílvia C.S.R. de Moura et al.   FOOD RESEARCH INTERNATIONAL

Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage

(2017) Bo He et al.   FOOD CHEMISTRY

Enhanced properties of tea residue cellulose hydrogels by addition of graphene oxide

(2017) Zhijun Liu et al.   JOURNAL OF MOLECULAR LIQUIDS

pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

(2017) Luciana Prietto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of an anthocyanin-rich blackberry ( Rubus spp.) by-product extract by freeze-drying

(2017) Camila Yamashita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

(2016) Thabelang Gladys Maphalla et al.   CARBOHYDRATE POLYMERS

Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride

(2016) Hadiseh Zand-Rajabi et al.   INTERNATIONAL DAIRY JOURNAL

Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

(2016) Sahar Akhavan Mahdavi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Physicochemical and release properties of carboxymethylated starches of Dioscorea from Jharkhand

(2015) Deepika Vashisht et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

(2015) Paz Robert et al.   MOLECULES

Mucoadhesive beads of gellan gum/pectin intended to controlled delivery of drugs

(2014) Fabíola Garavello Prezotti et al.   CARBOHYDRATE POLYMERS

Enhanced gelation properties of purified gellan gum

(2014) Damian Martin Kirchmajer et al.   CARBOHYDRATE RESEARCH

Blueberry anthocyanins in health promotion: A metabolic overview

(2013) Sónia Norberto et al.   Journal of Functional Foods

Gelation of gellan – A review

(2012) Edwin R. Morris et al.   FOOD HYDROCOLLOIDS

Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties

(2012) Nor Fazliyana Mohtar et al.   FOOD HYDROCOLLOIDS

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

(2012) Michael Betz et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of carboxymethyl gellan gum as a mucoadhesive polymer

(2012) Munish Ahuja et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Hydrogen bonding: Homing in on a tricky chemical concept

(2012) Paul Needham   STUDIES IN HISTORY AND PHILOSOPHY OF SCIENCE

Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems

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

Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy

(2010) C.S. Pappas et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Microencapsulation of bayberry polyphenols by ethyl cellulose: Preparation and characterization

(2010) Liqin Zheng et al.   JOURNAL OF FOOD ENGINEERING

A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars: Extraction methods, stability, anticancer properties and mechanisms

(2009) J. Dai et al.   FOOD AND CHEMICAL TOXICOLOGY

Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits

(2009) Camille S. Bowen-Forbes et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY