Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities
Yanpei Huang, Conghui Lang, Lin Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Jianfei Pei, Ying Lv, Rong‐Rong He, Ming Zhang, Haiming Chen
Topics & Concepts
LactoferrinChemistryFunctional foodQuercetinPhase (matter)NanotechnologyBiochemistryFood scienceMaterials scienceOrganic chemistryAntioxidantProteins in Food SystemsFood composition and propertiesPickering emulsions and particle stabilization