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Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3

Jia-Rong Huang1, Jing-Ru Song1, Wan-Shuang Cai1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|May 2, 2024
PubMed

Keywords:
Dynamic-high-pressure microfluidizationFortified yogurtHydrophobicityInfant in vitro digestionVitamin D(3) bioaccessibility

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