Hydrophobicity exerts different effects on bioavailability and stability of antioxidant peptide fractions from casein during simulated gastrointestinal digestion and Caco-2 cell absorption

Xie, Ningning; Wang, Bo; Jiang, Liangping; Liu, Congcong; Li, Bo; Xie, Ningning; Wang, Bo; Li, Bo; Jiang, Liangping; Liu, Congcong; SCI

机构： China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China; Anhui Acad Agr Sci, Inst Agrofood Sci & Technol, Hefei, Peoples R China; Minist Educ, Key Lab Funct Dairy, Beijing, Peoples R China; PepsiCo Asia Res & Dev Ctr, Shanghai, Peoples R China; Shenzhen Acad Metrol & Qual Inspect, Shenzhen, Peoples R China;

关键词： Hydrophobicity Bioavailability Antioxidant activity Gastrointestinal digestion Caco-2 cell model