Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility

Food Biophysics

Volumn 13, Issue 4, 2018, Pages 412-421

  Liu, Xiaojuan ^a,b   Zhang, Ruojie ^b   McClements, David Julian ^b   Li, Fang ^b   Liu, Han ^a   Cao, Yong ^a   Xiao, Hang ^b  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Astaxanthin; Bioaccessibility; Long chain triglyceride; Nanoemulsion

Indexed keywords

BIOCHEMISTRY; FATTY ACIDS; FLAX; MICELLES; OILSEEDS; OLIVE OIL; PIGMENTS;

ASTAXANTHIN; BIOACCESSIBILITY; GASTROINTESTINAL TRACT; IN-VITRO DIGESTIONS; LONG CHAINS; NANOEMULSION; ORAL BIOAVAILABILITIES; PARTICLE PROPERTIES;

CHAINS;

EID: 85053564079     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-018-9547-2     Document Type: Article

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