Okra Flower Polysaccharide–Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro

Okra Flower Polysaccharide–Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro

The covalent interactions of polysaccharides and protein can improve the emulsification and stability of Pickering emulsions, which are promising systems for the delivery of active substances. Okra flowers, which commonly represent agricultural waste, have high-viscosity polysaccharides that can be...

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Bibliographic Details
Main Authors: Nuo Zhang, Jiale You, Xiaoli Yan, Hongchen Ji, Wenxuan Ji, Zhengyu Liu, Min Zhang, Peng Liu, Panpan Yue, Zain Ullah, Ting Zhao, Liuqing Yang
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
covalent conjugation
okra flower polysaccharide
emulsion stability
controlled release
bioavailability
Online Access:https://www.mdpi.com/2304-8158/14/11/1923
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