Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure...

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Detalles Bibliográficos
Autores principales: Wang, Qiang, Wei, Huaheng, Deng, Chaofang, Xie, Chenjing, Huang, Meigui, Zheng, Fuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073632/
https://www.ncbi.nlm.nih.gov/pubmed/31979401
http://dx.doi.org/10.3390/foods9020123

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073632/
https://www.ncbi.nlm.nih.gov/pubmed/31979401
http://dx.doi.org/10.3390/foods9020123

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