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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 19
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Review Articles

Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review

Jiyao ZhangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaORCID Iconhttps://orcid.org/0000-0002-4481-5995View further author information
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Alkassoumi Hassane HamadouSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
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Chao ChenSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaCorrespondence[email protected] [email protected]
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&
Bin XuSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-0234-7430View further author information
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Pages 4153-4174 | Published online: 03 Nov 2021

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Xinyu Duan, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea & Hafiz A. R. Suleria. Improving potential strategies for biological activities of phlorotannins derived from seaweeds. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Aron Csuti, Bingjing Zheng & Hualu Zhou. Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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