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. 2016 Dec 7;25(1):3–15. doi: 10.1016/j.jfda.2016.11.004

Figure 4.

Figure 4

Formation of food macromolecule nanoparticles for enhancing the bioavailability of polyphenols (I, polysaccharide nanocomplexes; II, protein–polysaccharide complex or conjugate nanoparticles; III, protein nanoparticles; IV, solid lipid nanoparticles).