Microencapsulation of anthocyanins extracted from black soybean peels by whey protein/fructo‐oligosaccharide contributes to improved stability, bioavailability, and ability to regulate glycolipid metabolism

Ähnliche Einträge

• Impact of lipase treatment on cuticle wax structure and anthocyanin metabolism in postharvest blueberries
  von: Mingke Ding, et al.
  Veröffentlicht: (2024)
• Matcha and exercise synergy: Elucidating mechanisms and central signaling pathways modulating glycolipid metabolism in high‐fat diet‐induced obese mice
  von: Jihong Zhou, et al.
  Veröffentlicht: (2024)
• Acrylamide induces spatiotemporal metabolic profiling disturbance via targeting taurine and hypotaurine metabolism during early zebrafish development
  von: Anli Wang, et al.
  Veröffentlicht: (2024)
• Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract
  von: Giuseppe Natrella, et al.
  Veröffentlicht: (2025)
• Roles of non‐visible light and temperature in the regulation of anthocyanin synthesis in fruits and vegetables
  von: Haining Yin, et al.
  Veröffentlicht: (2024)