Original paper
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
Abstract
Emulsion-based excipient foods were developed to improve the bioaccessibility of an important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient emulsions were prepared using sodium caseinate, whey protein isolate, or soy protein isolate as an emulsifier. These emulsions were then mixed with powdered quercetin and heated to simulate a cooking process. The excipient emulsions had relatively small droplet sizes (d <...
Paper Details
Title
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
Published Date
Dec 1, 2018
Journal
Volume
114
Pages
30 - 37
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Notes
History