Incorporation of coenzyme Q10-loaded nanoemulsions in soy protein gels and assessment of the effects in their microstructure and bioaccessibility of the bioactive-Reference-Cited by-同舟云学术

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Incorporation of coenzyme Q10-loaded nanoemulsions in soy protein gels and assessment of the effects in their microstructure and bioaccessibility of the bioactive

Published:2024-10 Issue: Volume:61 Page:105015
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Jomori Lais K.^ORCID,França Julia M.,Ferreira Leticia S.^ORCID,Cadurim Gustavo,Callejon Daniel R.^ORCID,Brito-Oliveira Thais C.,Pinho Samantha C.^ORCID

Funder

University of Sao Paulo

Coordination of Higher Education Personnel Improvement

Publisher

Elsevier BV

Reference70 articles.

1. Coenzyme Q10 supplementation – in ageing and disease;Aaseth;Mechanism of Ageing and Development,2021

2. Engineering emulsion gels as functional colloids emphasizing food applications: A review;Abdullah;Frontiers in Nutrition,2022

3. Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels;Abhyankar;Food Structure,2014

4. Coenzyme Q10 supplementation: Efficacy, safety, and formulation challenges;Arenas-Jal;Comprehensive Reviews in Food Science and Food Safety,2020

5. Food gels: Gelling process and new applications;Asghar,2023

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