Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of

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Qiong-Qiong Yang1, Zhongquan Sui1, Wei Lu1

  • 1Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|October 23, 2020
PubMed

Keywords:
BioaccessibilityCarvacrolCurcuminEugenolSoybean lecithinTrans-cinnamaldehyde

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