Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system-Reference-Cited by-同舟云学术

Effects of mono- and di-glycerides/phospholipids (MDG/PL) on the bioaccessibility of lipophilic nutrients in a protein-based emulsion system

Published:2022 Issue:15 Volume:13 Page:8168-8178
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Yingzhu¹^ORCID,Yang Ying²^ORCID,Mao Yingyi²,Zhao Yanrong²,Li Xiang²,Hu Junjie¹,Li Yan¹³^ORCID

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

2. Abbott Nutrition Research & Development Center, Abbott Ltd, Shanghai 200233, People's Republic of China

3. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China

Abstract

Mono-, di-glycerides (MDG) and lecithin (PL) combination as the interfacial stabilizer helps to improve the bioaccessibility of lipophilic nutrients in the protein-stabilized emulsions.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01190E

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