Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions | Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds | Alps Pharmaceutical Ind. Co.,Ltd.

Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds

Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions

Authors:: Li Liao; David Julian McClements; Xing Chen; Yuqing Zhu; Yikun Liu; Ruihong Liang; Liqiang Zou; Wei Liu

Reference:: Food Research International; 2022; 161; 111806

DOI:: 10.1016/j.foodres.2022.111806

See Abstract

Key Words:: Soybean protein; whey protein; casein; quercetin; nanoparticles; water solubility; bioaccessibility; stability

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