Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells
HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an
FOOD SCIENCE . 2026, (2): 66 -75 .  DOI: 10.7506/spkx1002-6630-20250709-076