Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: insights of formulation, stability and bioaccessibility

Shu, Gaofeng, Khalid, Nauman, Tan, Tai Boon, Zhao, Yiguo, Neves, Marcos A., Kobayashi, Isao and Nakajima, Mitsutoshi 2017, Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: insights of formulation, stability and bioaccessibility, Journal of functional foods, vol. 38, no. Part A, pp. 28-35, doi: 10.1016/j.jff.2017.08.047.

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Title Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: insights of formulation, stability and bioaccessibility
Author(s) Shu, Gaofeng
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Tan, Tai Boon
Zhao, Yiguo
Neves, Marcos A.
Kobayashi, Isao
Nakajima, Mitsutoshi
Journal name Journal of functional foods
Volume number 38
Issue number Part A
Start page 28
End page 35
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2017-11
ISSN 1756-4646
Keyword(s) Ergocalciferol nanodispersions
Environmental stresses
Storage stability
Bioaccessibility
Milk
Lemon juice
Language eng
DOI 10.1016/j.jff.2017.08.047
Field of Research 1111 Nutrition And Dietetics
0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2017, Elsevier Ltd.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30103152

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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