In vitro assessment of the effect of microencapsulation techniques on the stability, bioaccessibility and bioavailability of mulberry leaf bioactive compounds
William Tchabo, Giscard Kuate Kaptso, Guillaume Legrand Ngolong Ngea, Kenuo Wang, Guifeng Bao, Yongkun Ma, Xiangyang Wang, Carl Moses Mbofung
Topics & Concepts
BioavailabilityChemistryNutraceuticalFood scienceAntioxidantFlavonolsDigestion (alchemy)PepsinChromatographyBiochemistryFlavonoidPharmacologyBiologyEnzymeMicroencapsulation and Drying ProcessesProteins in Food SystemsAnimal Nutrition and Physiology