Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion.

Food Chem X · 2024 · PMC10828641 · PMID 38298357

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showed a trendno p-value reported

2 D, and showed a trend of first decreasing and then increasing.

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a decreasing trendno p-value reported

In this experiment, the surface hydrophobicity showed a decreasing trend, mainly due to the exposure of hydrophilic groups, which may damage the encapsulation of polypeptides.

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