The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheese-Reference-Cited by-同舟云学术

The stability and spicy taste masking effect of capsaicin loaded α-lactalbumin micelles formulated in defatted cheese

Published:2022 Issue:23 Volume:13 Page:12258-12267
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Zekun¹,Liu Zhenmin²,Mu Haibo²,Liu Yidi¹,Zhang Yihan¹,Wang Qimeng¹,Quintero Laura Estefania Erazo¹,Li Xing¹,Chen Shanan¹,Gong Yifu¹,Wang Yiming¹,Sun Rui¹,Zhao Liang¹^ORCID,Li Yuan¹^ORCID

Affiliation:

1. Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

2. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Company Limited, 200436, Shanghai, China

Abstract

A nanocarrier strategy that can load capsaicin with high bioavailability and excellent spicy taste masking feature in functional cheese is developed.

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/D2FO01073A

Reference42 articles.

1. In vitro and in vivo characterization of pharmaceutical nanocarriers used for drug delivery