Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers

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ISSN Print: 2161-4865
ISSN Online: 2161-4873
www.scirp.org/journal/jeas
E-mail: jeas@scirp.org

"Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers"
written by Salis Ibrahim, Steve Bowra,
published by Journal of Encapsulation and Adsorption Sciences, Vol.9 No.2, 2019

has been cited by the following article(s):

[1]	ß-Cyclodextrin Inclusion Complexes with Catechol-Containing Antioxidants Protocatechuic Aldehyde and Protocatechuic Acid—An Atomistic Perspective on Structural …
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[2]	Citrus peel extracts for industrial-scale production of bio-based active food packaging
	Foods, 2021

[1]	Exploring modified rice flour and supplementation approach to enhance resistant starch content: Visco thermal and structural characterization International Journal of Biological Macromolecules, 2023 DOI:10.1016/j.ijbiomac.2023.125297

[2]	β-Cyclodextrin Inclusion Complexes with Catechol-Containing Antioxidants Protocatechuic Aldehyde and Protocatechuic Acid—An Atomistic Perspective on Structural and Thermodynamic Stabilities Molecules, 2021 DOI:10.3390/molecules26123574

[3]	Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging Foods, 2021 DOI:10.3390/foods11010030

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