Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles

作者：Huimin Zhang, Chengli Jia, Yuhang Xiao, Jingyue Zhang, Jingwen Yu, Xinran Li, Nazimah Hamid, Aidong Sun · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.138150 · 被引用次数：28 · 研究领域：Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls、Microbial Metabolites in Food Biotechnology