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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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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073632/ https://ncbi.nlm.nih.gov/pubmed/31979401 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020123 |
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