Modulation of Lipid Digestion by Nanoarchitectonics of Complex Interfacial Structures with Tween 80 and Lecithin
Author:
Affiliation:
1. Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University
2. School of Light Industry, Beijing Technology and Business University
Publisher
Japan Oil Chemists' Society
Link
https://www.jstage.jst.go.jp/article/jos/73/8/73_ess24097/_pdf
Reference42 articles.
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2. 2) Gomes, A.; Costa, A.L.R.; Sobral, P.J.d.A.; Cunha, R.L. Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition. Food Hydrocoll. Health 3, 100125 (2023).
3. 3) Du, Q.; Wu, Y.; Zeng, X.; Tu, M.; Wu, Z. et al. Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion. Food Res. Int. 164, 112368 (2023).
4. 4) Chang, R.; Chen, L.; Qamar, M.; Wen, Y.; Li, L. et al. The bioavailability, metabolism and microbial modulation of curcumin-loaded nanodelivery systems. Adv. Colloid Interface Sci. 318, 102933 (2023).
5. 5) Xu, W.; Sun, H.; Jia, Y.; Jia, Y.; Ning, Y. et al. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion. Carbohydr. Polym. 305, 120507 (2023).
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