Influence of Soy Lecithin and Sodium Caseinate on The Stability and <i>in vitro</i> Bioaccessibility of Lycopene Nanodispersion.

Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion.

Yussof, Nor Shariffa; Ping, Tan Chin; Boon, Tan Tai; Utra, Uthumporn; Ramli, Muhammad Ezzudin.

Afiliação

Yussof NS; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.
Ping TC; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Jalan Universiti 1, 43400 UPM Serdang, Selangor, Malaysia.
Boon TT; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Jalan Universiti 1, 43400 UPM Serdang, Selangor, Malaysia.
Utra U; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.
Ramli ME; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.

Food Technol Biotechnol ; 61(1): 39-50, 2023 Mar.

Article em En | MEDLINE | ID: mdl-37200792