Feasibility exploration of the lutein ester microcapsule based on buttermilk and gum Arabic: characterization of hydrophilicity, storage stability, and digestive properties in vitro

作者：Zhiyuan Ma, Xingchen Ji, Yang Zou, Haijiao Zhang, Haoyu Wang, Xueying Mao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145359 · 被引用次数：4 · 研究领域：Microencapsulation and Drying Processes、Proteins in Food Systems、Food Chemistry and Fat Analysis