Open access
Sep 2026
Effect of the amorphous complexes of gelatin and quercetin on lutein ester emulsions: Evaluation of stability, interfacial properties and bioaccessibility.
Lutein esters are carotenoid fatty acids esters with extensive physiological activities. However, susceptibility to oxidation and degradation significantly limits its application in food products. In this study, a novel delivery system based on gelatin-quercetin complex (GEL-QU) was developed to encapsulate and protect...
Xu-Wang Liao, Xiong-Hu Ye, Qun Liu et al.
· Food Chemistry · 0 citations