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Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins.
Xie, Chenjing; Huang, Meigui; Ying, Ruifeng; Wu, Xian; Hayat, Khizar; Shaughnessy, Lily K; Tan, Chen.
Afiliación
  • Xie C; College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China.
  • Huang M; College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China. Electronic address: huangmgnj@hotmail.com.
  • Ying R; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
  • Wu X; Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA.
  • Hayat K; Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA.
  • Shaughnessy LK; Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA.
  • Tan C; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: tanchen@btbu.edu.cn.
Food Chem ; 417: 135798, 2023 Aug 15.
Article en En | MEDLINE | ID: mdl-36924718
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Arándanos Azules (Planta) / Olea / Quitosano Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Arándanos Azules (Planta) / Olea / Quitosano Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China