Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles

已完结 10 由扭扭车发布于 2024/9/7 17:19:19

DOI:10.1016/j.foodchem.2023.138150
作者：Huimin Zhang ,?Chengli Jia ,?Yuhang Xiao ,?Jingyue Zhang ,?Jingwen Yu ,?Xinran Li ,?Nazimah Hamid ,?Aidong Sun
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-SC-KGM nanoparticles using a self-assembly method that involved the combination of sodium caseinat

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库Alpha-ketoglutaric acid attenuates oxidative stress and modulates mitochondrial dynamics and autophagy of spleen in a piglet model of lipopolysaccharide-induced sepsis