Oleic acid as a protein ligand improving intestinal absorption and ocular benefit of fucoxanthin in water through protein-based encapsulation-Reference-Cited by-同舟云学术

Oleic acid as a protein ligand improving intestinal absorption and ocular benefit of fucoxanthin in water through protein-based encapsulation

Author:

Liu Yixiang¹²³⁴⁵^ORCID,Qiao Zichun¹²³⁴,Liu Wenqiang¹²³⁴,Hou Zhanqun⁶⁷⁸⁴,Zhang Di⁹¹⁰¹¹⁴,Huang Ling¹²³⁴,Zhang Yaping¹²³⁴

Affiliation:

1. College of Food and Biological Engineering

2. Jimei University

3. Xiamen

4. People's Republic of China

5. Xiamen Key Laboratory of Marine Functional Food

6. The Department of Food Engineering

7. China National Research Institute of Food & Fermentation Industries Corporation Limited

8. Beijing

9. School of Food and Biological Engineering

10. Jiangsu University

11. Zhenjiang

Abstract

The oleic acid–protein delivery system can improve both the dispersibility and intestinal absorption of fucoxanthin in a hydrophilic environment.

Funder

Xiamen Municipal Bureau of Science and Technology

Department of Education, Fujian Province

Fujian Provincial Department of Science and Technology

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference46 articles.

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