Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type-Reference-Cited by-同舟云学术

Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type

Published:2019-05-14 Issue:21 Volume:67 Page:6032-6040
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Ruojie¹,Wu Wenhao²,Zhang Zipei¹,Lv Shanshan¹³^ORCID,Xing Baoshan²^ORCID,McClements David Julian⁴^ORCID

Affiliation:

1. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

2. Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States

3. Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin, 150040, People’s Republic of China

4. Laboratory for Environmental Health NanoScience, Center for Nanotechnology and Nanotoxicology, T. H. Chan School of Public Health, Harvard University 665 Huntington Avenue, Boston, Massachusetts 02115, United States

Funder

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06930

Reference50 articles.

1. Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

2. Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

3. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability