Improving effect of oleic acid-mediated sodium caseinate-based encapsulation in an ultrasound field on the thermal stability and bioaccessibility of quercetin

The simultaneous improvement of quercetin (QUE) processing stability and bioavailability has always presented a technical challenge during food processing. This study constructed a water-soluble carrier consisting of oleic acid (OA) and sodium caseinate (NaCas) in an ultrasonic field and investigate...

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Detalles Bibliográficos
Autores principales: Wang, Shengnan, Liu, Yunjun, Liu, Yixiang, Guo, Zixin, Li, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9519619/
https://www.ncbi.nlm.nih.gov/pubmed/36162221
http://dx.doi.org/10.1016/j.ultsonch.2022.106169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9519619/
https://www.ncbi.nlm.nih.gov/pubmed/36162221
http://dx.doi.org/10.1016/j.ultsonch.2022.106169

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