Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

Food Research International

Volumn 114, Issue , 2018, Pages 30-37

  Chen, Xing ^a   McClements, David Julian ^b   Zhu, Yuqing ^a   Chen, Yan ^a   Zou, Liqiang ^a   Liu, Wei ^a   Cheng, Ce ^a   Fu, Dongwen ^a   Liu, Chengmei ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bioaccessibility; Excipient emulsions; Protein; Quercetin; Solubility; Stability

Indexed keywords

CASEIN; COMPLEXATION; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; FLAVONOIDS; OILS AND FATS; PHENOLS; SOLUBILITY;

BIOACCESSIBILITY; INTERFACIAL LAYER; OIL WATER INTERFACES; QUERCETIN; SODIUM CASEINATE; SOY PROTEIN ISOLATES; SYNTHETIC SURFACTANTS; WHEY PROTEIN ISOLATE;

PROTEINS;

EXCIPIENT; MILK PROTEIN; QUERCETIN;

BIOAVAILABILITY; CHEMISTRY; DIETARY SUPPLEMENT; DRUG STABILITY; EMULSION; HEAT; METABOLISM; SOLUBILITY;

BIOLOGICAL AVAILABILITY; DIETARY SUPPLEMENTS; DRUG STABILITY; EMULSIONS; EXCIPIENTS; HOT TEMPERATURE; MILK PROTEINS; QUERCETIN; SOLUBILITY;

EID: 85050950701     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.07.062     Document Type: Article

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