<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>9</volume><submitter>Ge R</submitter><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 </pubmed_abstract><journal>Frontiers in nutrition</journal><pagination>997706</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC9556715</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Storage stability and &lt;i>in vitro&lt;/i> digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate-chitosan complexes.</pubmed_title><pmcid>PMC9556715</pmcid><pubmed_authors>Ge R</pubmed_authors><pubmed_authors>Zhu H</pubmed_authors><pubmed_authors>Wang H</pubmed_authors><pubmed_authors>Zhong J</pubmed_authors><pubmed_authors>Tao N</pubmed_authors></additional><is_claimable>false</is_claimable><name>Storage stability and &lt;i>in vitro&lt;/i> digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate-chitosan complexes.</name><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 </description><dates><release>2022-01-01T00:00:00Z</release><publication>2022</publication><modification>2025-04-18T22:37:50.556Z</modification><creation>2025-04-07T10:25:16.941Z</creation></dates><accession>S-EPMC9556715</accession><cross_references><pubmed>36245522</pubmed><doi>10.3389/fnut.2022.997706</doi></cross_references></HashMap>