Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients-Reference-Cited by-同舟云学术

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Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients

Published:2020-02 Issue: Volume:96 Page:102-113
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Xiong Ke,Zhou Liyang,Wang Jinyu,Ma Aiguo,Fang Di,Xiong Liu,Sun Qingjie

Funder

National Natural Science Foundation of China

Taishan Scholars Project of Shandong Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Development of native and modified banana starch nanoparticles as vehicles for curcumin;Acevedo-Guevara;International Journal of Biological Macromolecules,2018

2. Molecular insights into shellac film coats from different aqueous shellac salt solutions and effect on disintegration of enteric-coated soft gelatin capsules;Al-Gousous;International Journal of Pharmaceutics,2015

3. Synthesis characterization and biological evaluation of alginate nanoparticle for the targeted delivery of curcumin;Anirudhan;Materials Science and Engineering: C,2017

4. Biomaterials: Layer-by-Layer encapsulation of probiotics for delivery to the microbiome;Anselmo;Advanced Materials,2016

5. Synthesis and characterization of PLGA nanoparticles;Astete;Journal of Biomaterials Science, Polymer Edition,2006

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