Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference33 articles.
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3. Health benefits of astaxanthin and its encapsulation for improving bioavailability: a review;Li;Journal of Agriculture and Food Research,2023
4. Biopolymer-based encapsulation of anthocyanins as reinforced natural colorants for food applications;Jiang;Journal of Agriculture and Food Research,2023
5. Fish oil alleviates diabetes-induced aortic endothelial dysfunction and injuries in mice;Song;Journal of Agriculture and Food Research,2024
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