Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated Pickering emulsions
Myeongsu Jo, Choongjin Ban, Kelvin K.T. Goh, Young Jin Choi
Topics & Concepts
ChitosanResveratrolBioavailabilityChemistryPickering emulsionDigestion (alchemy)StarchSuccinic anhydrideFood scienceEmulsionNuclear chemistryChromatographyBiochemistryOrganic chemistryPharmacologyBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis