Enhanced solubility of quercetin by forming composite particles with transglycosylated materials

Journal of Food Engineering

Volumn 149, Issue , 2015, Pages 248-254

  Fujimori, Miki ^a   Kadota, Kazunori ^a   Shimono, Keisuke ^b   Shirakawa, Yoshiyuki ^b   Sato, Hideyuki ^a   Tozuka, Yuichi ^a  

^a OSAKA MEDICAL COLLEGE   (Japan)

^b DOSHISHA UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Composite particle; Solubilizing effect; Spray drying; Transglycosylated rutin

Indexed keywords

AGGREGATES; ALCOHOLS; COMPOSITE MATERIALS; DRYING; NANOSTRUCTURES; PHENOLS; SOLUBILITY; SUGAR SUBSTITUTES; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; CANDIDATE MATERIALS; COMPOSITE PARTICLES; FUNCTIONAL FOODS; SOLUBILITY ENHANCEMENT; SOLUBILIZING EFFECT; STRUCTURAL SIMILARITY; TRANSGLYCOSYLATED RUTIN;

FLAVONOIDS;

EID: 84910638126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.10.010     Document Type: Article

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