Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch

Food Chemistry

Volumn 242, Issue , 2018, Pages 389-394

  Li, Yi Xuan ^a   Park, Eun Young ^b   Lim, Seung Taik ^a  

^a Korea University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Alpha lipoic acid; In vitro digestibility; Octenylsuccinylated high amylose starch; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DISPERSIONS; STABILIZATION; STARCH;

AQUEOUS DISPERSIONS; COMPLEX FORMATIONS; DELIVERY CARRIERS; HIGH AMYLOSE STARCH; IN-VITRO; IN-VITRO DIGESTIONS; LIPOIC ACIDS; OXIDATIVE STABILITY;

CYCLODEXTRINS;

AMYLOSE; BETA CYCLODEXTRIN; STARCH; THIOCTIC ACID; BETA CYCLODEXTRIN DERIVATIVE; SUCCINIC ACID; WATER;

AQUEOUS SOLUTION; ARTICLE; CENTRIFUGATION; COMPLEX FORMATION; CRYSTAL; DEGRADATION; DISPERSION; HYDROPHOBICITY; IN VITRO STUDY; MELTING POINT; OXIDATION; PHOTOCHEMISTRY; PHOTOOXIDATION; POLYMERIZATION; SUPERNATANT; SUSPENSION; TEMPERATURE SENSITIVITY; THERMOSTABILITY; ULTRAVIOLET IRRADIATION; CHEMISTRY; DIGESTION; METABOLISM; OXIDATION REDUCTION REACTION;

AMYLOSE; BETA-CYCLODEXTRINS; DIGESTION; OXIDATION-REDUCTION; STARCH; SUCCINIC ACID; THIOCTIC ACID; WATER;

EID: 85029654892     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.028     Document Type: Article

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