Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation
Xianbao Sun, Xuejiao Wu, Xiangyu Chen, Rui Guo, Yuxing Kou, Xujiao Li, Yi Sheng, Yan Wu
Topics & Concepts
Maillard reactionMaltodextrinChemistryAntioxidantFood scienceCaseinSuperoxide dismutaseBiochemistryNutraceuticalProanthocyanidinIn vitroIn vivoPolyphenolSpray dryingBiologyChromatographyBiotechnologyProteins in Food SystemsGenetics, Aging, and Longevity in Model OrganismsSelenium in Biological Systems