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Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion.

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Title: Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion.
Authors: Yussof NS; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia., Ping TC; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Jalan Universiti 1, 43400 UPM Serdang, Selangor, Malaysia., Boon TT; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Jalan Universiti 1, 43400 UPM Serdang, Selangor, Malaysia., Utra U; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia., Ramli ME; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.
Source: Food technology and biotechnology [Food Technol Biotechnol] 2023 Mar; Vol. 61 (1), pp. 39-50.
Publication Type: Journal Article
Journal Info: Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb Country of Publication: Croatia NLM ID: 9703690 Publication Model: Print Cited Medium: Print ISSN: 1330-9862 (Print) Linking ISSN: 13309862 NLM ISO Abbreviation: Food Technol Biotechnol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion.
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  Data: <searchLink fieldCode="AU" term="%22Yussof+NS%22">Yussof NS</searchLink>; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.<br /><searchLink fieldCode="AU" term="%22Ping+TC%22">Ping TC</searchLink>; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Jalan Universiti 1, 43400 UPM Serdang, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Boon+TT%22">Boon TT</searchLink>; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Jalan Universiti 1, 43400 UPM Serdang, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Utra+U%22">Utra U</searchLink>; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.<br /><searchLink fieldCode="AU" term="%22Ramli+ME%22">Ramli ME</searchLink>; Department of Food Technology, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, Jalan Sungai 2, 11800 USM Penang, Malaysia.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Faculty+of+Food+Technology+and+Biotechnology%2C+University+of+Zagreb%22">Faculty of Food Technology and Biotechnology, University of Zagreb </searchLink><i>Country of Publication: </i>Croatia <i>NLM ID: </i>9703690 <i>Publication Model: </i>Print <i>Cited Medium: </i>Print <i>ISSN: </i>1330-9862 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2213309862%22">13309862 </searchLink><i>NLM ISO Abbreviation: </i>Food Technol Biotechnol <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.17113/ftb.61.01.23.7538
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        Text: English
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      – TitleFull: Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion.
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              Text: 2023 Mar
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