Improved Storage Properties and Cellular Uptake of Casticin-Loaded Nanoemulsions Stabilized by Whey Protein-Lactose Conjugate

Casticin has wide-ranging functional activities, but its water solubility is poor in food products. Here, a nanoemulsion stabilized by Maillard whey protein isolate conjugates (MWPI) was fabricated to encapsulate casticin. The nanoemulsion, with an average diameter of 200 nm, possessed the capabilit...

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Vydáno v:Foods
Hlavní autoři: Zhang, Bei, Lei, Miao, Huang, Wenjing, Liu, Gang, Jiang, Fangcheng, Peng, Dengfeng, Huang, Qingrong, Jin, Weiping
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8303442/
https://ncbi.nlm.nih.gov/pubmed/34359510
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071640
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