Effect of the non-covalent complex of anthocyanins and whey protein on fish oil emulsions: Evaluation of stability, antioxidant properties, and bioaccessibility.

The nutritional efficacy of fish oil is significantly limited by its high susceptibility to oxidative degradation and low bioavailability. In this study, a non-covalent complex composed of anthocyanins (ANC) and whey protein (WP), was rationally desi…

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