The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles

In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (...

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Bibliographic Details
Main Authors: Zihui Shi, Huan Chen, Junbo He, Weinong Zhang, Hong Lin
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/13/3/426