Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors-Reference-Cited by-同舟云学术

Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Published:2022-03 Issue: Volume:373 Page:131427
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Miao,Liu Guannan,Zhang Wei,Du Xiaoqian,Qi Baokun,Li Yang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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4. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility;Chen;Journal of Agricaltural and Food Chemistry,2018

5. Potential of excipient emulsions for improving quercetin bioaccessibility and antioxidant activity: An in vitro study;Chen;Journal of Agriclultural and Food Chemistry,2016

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