Enhanced in vitro bioavailability of resveratrol-loaded emulsion stabilized by β-lactoglobulin-catechin with excellent antioxidant activity
Pingping Wang, Xianghua Chai, Chun Chen, Xuejuan Duan, Kegang Wu, Xiong Fu
Topics & Concepts
ChemistryAntioxidantBioavailabilityEmulsionDPPHResveratrolChromatographyFourier transform infrared spectroscopyNuclear chemistryOrganic chemistryBiochemistryChemical engineeringPharmacologyEngineeringMedicineProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties