Protective effect of hierarchical emulsions stabilised by oil/water droplets in lutein delivery
Author:
Affiliation:
1. College of Food Science and Technology, Bohai University Jinzhou Liaoning 121013 China
2. Shandong Yuwang Ecogical Food Industry Co., Ltd Yucheng Shandong 253000 China
3. Douhua Tianbao Food Technology Co., Ltd Shenyang 110000 China
Funder
Natural Science Foundation of Liaoning Province
Liaoning Revitalization Talents Program
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16143
Reference44 articles.
1. Lutein as a functional food ingredient: Stability and bioavailability
2. Lutein production with Chlorella sorokiniana MB-1-M12 using novel two-stage cultivation strategies – metabolic analysis and process improvement
3. Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion
4. Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance
5. Study on the bioavailability of stevioside-encapsulized lutein and its mechanism
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