Work

Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147064

Authors: Qingchun Zhang, Hao Zhu, Rui Wang, Jianfei He, Christos Ritzoulis, Owen Griffith Jones, Weilin Liu, Wei Tang, Jianhua Liu

Institutions: Zhejiang University of Technology, American Farm School, Purdue University West Lafayette, Zhejiang Gongshang University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: National Natural Science Foundation of China, Zhejiang University of Technology, Primary Research and Development Plan of Zhejiang Province, Natural Science Foundation of Zhejiang Province, Key Research and Development Program of Zhejiang Province

Awards: G1335578156, 双功能三元复合物PDG-FP 增强藻油DHA 生物利用机理, G3436264416, G6492494224, G6615823201, 小肠定向黏附型TG-RosA 双相脂质体水凝胶递送及转运的分子机制, G8659630723, 大分子拥挤效应调控燕麦蛋白氧化聚集的分子机制

OpenAlex ID: W4416225673

FWCI: 1.719

Cites: 61

Cited by: 4

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