HIGHLIGHTS
- who: Yuanhang Yao and colleagues from the Department of Food Science and Technology, National University of Singapore, Singapore, Singapore have published the research: Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility, in the Journal: Foods 2021, 2646 of /2021/
- what: This study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology.
- how: In this study SPI was used to create oil-in-water emulsion and served as a vehicle for encapsulation of lutein.
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