Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels

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Title
Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 840-847
Publisher
Elsevier BV
Online
2017-07-08
DOI
10.1016/j.foodchem.2017.07.019

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