The aggregation of casein micelles induced by Ca<sup>2+</sup> during <i>in vitro</i> digestion: effects on the release of loaded anthocyanins-Reference-Cited by-同舟云学术

The aggregation of casein micelles induced by Ca²⁺ during in vitro digestion: effects on the release of loaded anthocyanins

Published:2024 Issue:2 Volume:15 Page:503-515
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ren Jinbo¹²^ORCID,Liao Minjie¹,Li Kaixin¹,Chen Fang¹,Hu Xiaosong¹²,Ma Lingjun¹²,Ji Junfu¹²^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China

2. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China

Abstract

Serum Ca2+ dominates the reconstitution of dissociated CCP and the gastric aggregation of the ACNs–micellar casein delivery system. The release pattern in the intestine can be regulated by simply adjusting the droplet size of spray freeze drying.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

National Science Foundation

Horizon 2020 Framework Programme

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO03684G

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