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. |
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| 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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