Article Versions Notes

Zhang Y, Wang D, Peng M, Yang M, Yu Y, Yuan M, Liu Y, Zhu B, Xue X, Wang J. Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble Artemisia argyi Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan. Foods. 2025; 14(14):2435. https://doi.org/10.3390/foods14142435

Zhang, Ye, Dongliang Wang, Mengling Peng, Min Yang, Ya Yu, Mengting Yuan, Yanan Liu, Bingyu Zhu, Xiuheng Xue, and Juhua Wang. 2025. "Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble Artemisia argyi Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan" Foods 14, no. 14: 2435. https://doi.org/10.3390/foods14142435

Zhang, Y., Wang, D., Peng, M., Yang, M., Yu, Y., Yuan, M., Liu, Y., Zhu, B., Xue, X., & Wang, J. (2025). Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble Artemisia argyi Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan. Foods, 14(14), 2435. https://doi.org/10.3390/foods14142435