Improvement of NaCas/DGMO complex emulsion on resveratrol stability, in vitro bioaccessibility, in vivo bioavailability and gut microbiota
Evaluation for biological impact of food emulsions is fundamental for their application. In present study, we utilized a NaCas-DGMO (sodium caseinate-decylglycerol monooleate) stabilized emulsion to improve resveratrol's (Res) stability, and bioavailability. The in vivo interaction between complex e...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Elsevier
2024-10-01
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| Sraith: | Food Chemistry: X |
| Ábhair: | |
| Rochtain ar líne: | http://www.sciencedirect.com/science/article/pii/S2590157524006126 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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