{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9"],"submitter":["Ge R"],"pubmed_abstract":["Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the bioavailability of apigenin. Different lipids including medium-chain triglycerides (MCTs), ethyl oleate (EO), and corn oil (CO) were selected to fabricate lipid-based delivery systems. The microstructure of the Pickering emulsions, as revealed by optical and cryo-scanning electron microscopies, showed that the oil droplets were dispersed evenly and trapped by a three-dimensional network formed by the WPI-CS complexes, which was further confirmed by rheology properties. After 30 days of storage, Pickering emulsions with MCTs achieved the highest "],"journal":["Frontiers in nutrition"],"pagination":["997706"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9556715"],"repository":["biostudies-literature"],"pubmed_title":["Storage stability and <i>in vitro</i> digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate-chitosan complexes."],"pmcid":["PMC9556715"],"pubmed_authors":["Ge R","Zhu H","Wang H","Zhong J","Tao N"],"additional_accession":[]},"is_claimable":false,"name":"Storage stability and <i>in vitro</i> digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate-chitosan complexes.","description":"Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the bioavailability of apigenin. Different lipids including medium-chain triglycerides (MCTs), ethyl oleate (EO), and corn oil (CO) were selected to fabricate lipid-based delivery systems. The microstructure of the Pickering emulsions, as revealed by optical and cryo-scanning electron microscopies, showed that the oil droplets were dispersed evenly and trapped by a three-dimensional network formed by the WPI-CS complexes, which was further confirmed by rheology properties. After 30 days of storage, Pickering emulsions with MCTs achieved the highest ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022","modification":"2025-04-18T22:37:50.556Z","creation":"2025-04-07T10:25:16.941Z"},"accession":"S-EPMC9556715","cross_references":{"pubmed":["36245522"],"doi":["10.3389/fnut.2022.997706"]}}