Journal: Food Chemistry: X

Article Title: Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

doi: 10.1016/j.fochx.2023.100642

Figure Lengend Snippet: Standard curve of resveratrol and solubility of resveratrol at different temperatures * Upper lowercase letters in the figure indicate significance at P < 0.05.

Article Snippet: Resveratrol in soybean oil released more than 50% in the SAS stage and appropriately 60% of resveratrol was released after 2 h of digestion ( A).

Techniques: Solubility

Journal: Food Chemistry: X

Article Title: Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

doi: 10.1016/j.fochx.2023.100642

Figure Lengend Snippet: Characteristics of TWIPNPEs before and after encapsulating resveratrol (A: Before; B: After; C: d 4,3 ; D: zeta potential.).

Article Snippet: Resveratrol in soybean oil released more than 50% in the SAS stage and appropriately 60% of resveratrol was released after 2 h of digestion ( A).

Techniques: Zeta Potential Analyzer

Journal: Food Chemistry: X

Article Title: Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

doi: 10.1016/j.fochx.2023.100642

Figure Lengend Snippet: (A) Fluorescence emission spectra of resveratrol dissolved in water, soybean oil, and TWIPNPEs; (B) Encapsulation efficiency of resveratrol in the TWIPNPEs; (C) Percentage of remaining resveratrol in the TWIPNPEs irradiated with UV light at 365 nm for 24 h* Different lowercase letters indicate significant differences under P < 0.05.

Article Snippet: Resveratrol in soybean oil released more than 50% in the SAS stage and appropriately 60% of resveratrol was released after 2 h of digestion ( A).

Techniques: Fluorescence, Encapsulation, Irradiation

Journal: Food Chemistry: X

Article Title: Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

doi: 10.1016/j.fochx.2023.100642

Figure Lengend Snippet: D 4,3 (A), zeta potential (B) and particle size distribution (C: TWIPNPEs without encapsulating resveratrol; D: TWIPNPEs encapsulating resveratrol.) of TWIPNPEs encapsulating resveratrol in different simulated digestion stages* SAS: simulated artificial saliva; SGF: simulated gastric fluid; SIF: simulated intestine fluid.

Article Snippet: Resveratrol in soybean oil released more than 50% in the SAS stage and appropriately 60% of resveratrol was released after 2 h of digestion ( A).

Techniques: Zeta Potential Analyzer

Journal: Food Chemistry: X

Article Title: Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

doi: 10.1016/j.fochx.2023.100642

Figure Lengend Snippet: Microscopic observation of TWIPNPEs encapsulating resveratrol in the simulated gastric fluid stage.

Article Snippet: Resveratrol in soybean oil released more than 50% in the SAS stage and appropriately 60% of resveratrol was released after 2 h of digestion ( A).

Techniques:

Journal: Food Chemistry: X

Article Title: Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles

doi: 10.1016/j.fochx.2023.100642

Figure Lengend Snippet: Microscopic observation of TWIPNPEs encapsulating resveratrol in the simulated intestine fluid stage.

Article Snippet: Resveratrol in soybean oil released more than 50% in the SAS stage and appropriately 60% of resveratrol was released after 2 h of digestion ( A).

Techniques: