Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan

Ähnliche Einträge

• Microencapsulation of Chenpi extract with soy oligopeptides: enhanced retention of flavor compounds and improved bioaccessibility of polyphenolics
  von: Wang Tingyu, et al.
  Veröffentlicht: (2024)
• Stability of epigallocatechin gallate and quercetin co‐loaded water‐in‐oil‐in‐water double emulsion: effects of whey protein isolate–flaxseed gum conjugate
  von: Jiawen Yan, et al.
  Veröffentlicht: (2026)
• In vitro digestive behavior of emulsifier‐stabilized excipient emulsions affects the bioaccessibility of flavonoids
  von: Yanping Lin, et al.
  Veröffentlicht: (2024)
• The use of heat‐treated whey protein isolate as a natural emulsifier in fat‐filled whey powder with a pre‐emulsification process
  von: Hongjuan Li, et al.
  Veröffentlicht: (2024)
• Effect of lipid type on betulin‐stabilized water‐in‐oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility
  von: Shuxian Su, et al.
  Veröffentlicht: (2024)