Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

Zhongyang Ren; Zhongzheng Chen; Yuanyuan Zhang; Xiaorong Lin; Wuyin Weng; Bin Li

doi:10.1016/j.fochx.2023.100642

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Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

Zhongyang Ren Zhongzheng Chen Yuanyuan Zhang Xiaorong Lin Wuyin Weng Bin Li

Year: 2023 Journal: Food Chemistry X Vol: 18 Pages: 100642-100642 Publisher: Elsevier BV

DOI: 10.1016/j.fochx.2023.100642

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Keywords:

Resveratrol Bioavailability Pickering emulsion Zeta potential Chemistry Nutraceutical In vitro Photodegradation Emulsion Nanoparticle Chromatography Food science Organic chemistry Photocatalysis Biochemistry Materials science Nanotechnology Catalysis Pharmacology Biology

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

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