Preparation and characterization of quercetin-loaded nanoparticles based on soy protein isolate-oat β-glucan extrudates: Interaction, structure, stability, and in vitro release properties

已完结 10 由周周发布于 2025/2/7 11:56:34

DOI:10.1016/j.foodres.2024.115576
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodres.2024.115576

Elsevier

Abstract：Soy protein isolate (SPI)-oat β-glucan (OG) conjugates produced by extrusion were used to prepare nanoparticle carriers for improving quercetin stability. The 70–130 °C SPI-OG extrudate nano

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