Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan

Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan

Flavonoids, widely present in <i>Artemisia argyi</i> (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and stability. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactiv...

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Bibliographic Details
Main Authors: Ye Zhang, Dongliang Wang, Mengling Peng, Min Yang, Ya Yu, Mengting Yuan, Yanan Liu, Bingyu Zhu, Xiuheng Xue, Juhua Wang
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
<i>Artemisia argyi</i> flavonoids
glycosylation reaction
casein micelles
emulsifying stability
digestive sustained release
Online Access:https://www.mdpi.com/2304-8158/14/14/2435
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