Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles
Huimin Zhang, Chengli Jia, Yuhang Xiao, Jingyue Zhang, Jingwen Yu, Xinran Li, Nazimah Hamid, Aidong Sun
Topics & Concepts
ChemistryNanoparticleAnthocyaninDPPHABTSThermal stabilityAntioxidantBioavailabilityPolysaccharideChemical engineeringFood scienceChromatographyNuclear chemistryOrganic chemistryBiologyEngineeringBioinformaticsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food Biotechnology