Food chemistryHumansCaco-2 CellsEmulsionsFish OilsLactoglobulins
Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells.
Qingchun Zhang, Hao Zhu, Rui Wang, Jianfei He, Christos Ritzoulis, Owen Griffith Jones, Weilin Liu, Wei Tang, Jianhua Liu
Published: 202510.1016/j.foodchem.2025.147064
Abstract
Effect of prior hydrolysis and subsequent 36 h glycation on the ability of amyloid-like fibrils derived from β-Lactoglobulin (FG36Hβ-Lg) to provide physicochemical stability to fish oil emulsions was systematically determined under varying pH, ionic…
Preview only. Read the full abstract at the source