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Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Qiang Wang1,2, Huaheng Wei2, Chaofang Deng2

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)
|January 26, 2020
PubMed

Keywords:
Pickering emulsionolive oilpH impactsquercetinsoy protein isolate

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