Dairy and nondairy proteins as nano‐architecture structures for delivering phenolic compounds: Unraveling their molecular interactions to maximize health benefits

Phenolic compounds are recognized for their benefits against degenerative diseases. Clinical and nutritional applications are limited by their low solubility, stability, and bioavailability, compromising their efficacy. Natural macromolecules, such as lipids, polysaccharides, and proteins, employed...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Comprehensive reviews in food science and food safety 2024-11, Vol.23 (6), p.e70053-n/a
Hauptverfasser:	Almeida, Cristine Couto, Baião, Diego dos Santos, da Silva, Davi Vieira Teixeira, da Trindade, Lucileno Rodrigues, Pereira, Patricia Ribeiro, Conte‐Junior, Carlos Adam, Paschoalin, Vania Margaret Flosi
Format:	Artikel
Sprache:	eng
Schlagworte:	Adaptability Bioactivity Bioavailability Biocompatibility casein micelles and whey proteins Caseins - chemistry Controlled release corn Drug Delivery Systems encapsulation Food and Drug Administration food safety gelatin Human serum albumin Humans Lipids maize zein Milk Proteins - chemistry nanocarriers nano‐formulation storage Phenolic compounds Phenols - chemistry Polysaccharides Proteins solubility soy protein extracts Soybean Proteins - chemistry soybeans temperature Temperature effects Toxicity toxicology whey Whey protein Whey Proteins - chemistry Zein Zein - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!