Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency

Food Research International

Volumn 62, Issue , 2014, Pages 183-192

  Zhang, Tuo ^a   Lv, Chenyan ^a   Chen, Lingli ^a   Bai, Guangling ^a   Zhao, Guanghua ^a   Xu, Chuanshan ^b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^c THE CHINESE UNIVERSITY OF HONG KONG   (China)

Author keywords

Anthocyanin; Caco 2; Encapsulation; Ferritin; Stabilization

Indexed keywords

ENCAPSULATION; MOLECULES; PROTEINS; STABILIZATION; THERMODYNAMIC STABILITY;

ADHESION ANALYSIS; CACO-2; FERRITIN; INNER CAVITIES; NOVEL STRATEGIES; PHOTO-STABILITY; PLANT PIGMENTS; SHELL-LIKE STRUCTURES;

ANTHOCYANINS;

EID: 84896535550     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.041     Document Type: Article

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