Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil
Lu Han, Keyang Lu, Shijiao Zhou, Shuang Zhang, Fengying Xie, Baokun Qi, Yang Li
Topics & Concepts
EmulsionChemistryFourier transform infrared spectroscopyPerillaQuercetinFluorescence spectroscopyChromatographyNuclear chemistryChemical engineeringFluorescenceOrganic chemistryPhysicsQuantum mechanicsRaw materialEngineeringAntioxidantProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties