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Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex.
Li, Junhua; Chang, Cuihua; Gu, Luping; Su, Yujie; Yang, Yanjun; Zhai, Jiali.
Afiliação
  • Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Chang C; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Gu L; Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, China.
  • Su Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Yang Y; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
  • Zhai J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
J Sci Food Agric ; 102(12): 5153-5161, 2022 Sep.
Article em En | MEDLINE | ID: mdl-35288955
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Luteína / Lecitinas Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Luteína / Lecitinas Idioma: En Ano de publicação: 2022 Tipo de documento: Article