A study of controlled uptake and release of anthocyanins by oxidized starch microgels

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 24, 2013, Pages 5880-5887

  Wang, Zhaoran ^a   Li, Yuan ^a   Chen, Liang ^a   Xin, Xiulan ^b   Yuan, Qipeng ^a  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b Beijing Polytechnic   (China)

Author keywords

anthocyanins; encapsulation; microgel; oxidized potato starch polymer

Indexed keywords

CROSS-LINK DENSITIES; DEGREE OF OXIDATIONS; EARLY DEGRADATIONS; ENVIRONMENTAL CONDITIONS; FUNCTIONAL INGREDIENT; MICROGEL; POTATO STARCHES; SODIUM TRIMETAPHOSPHATES;

CROSSLINKING; ENCAPSULATION; GELS; IONIC STRENGTH; OXIDATION; POLYMERS; STARCH;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; STARCH;

ARTICLE; BIOLOGICAL MODEL; BLUEBERRY; CHEMISTRY; CHINA; DIET SUPPLEMENTATION; DIFFUSION; DIGESTION; ECONOMICS; FOOD INDUSTRY; FRUIT; GASTROINTESTINAL TRACT; GEL; HUMAN; INDUSTRIAL WASTE; KINETICS; METABOLISM; OXIDATION REDUCTION REACTION; SOLUBILITY;

ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; CHINA; DIFFUSION; DIGESTION; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; FRUIT; GASTROINTESTINAL TRACT; GELS; HUMANS; INDUSTRIAL WASTE; KINETICS; MODELS, BIOLOGICAL; OXIDATION-REDUCTION; SOLUBILITY; STARCH;

SOLANUM TUBEROSUM;

EID: 84879376037     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400275m     Document Type: Article

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