Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

Journal of Food Engineering

Volumn 231, Issue , 2018, Pages 1-9

  Wang, Shujie ^a   Shi, Yan ^a   Han, Lipeng ^b  

^a NANCHANG UNIVERSITY   (China)

^b GUANGZHOU UNIVERSITY   (China)

Author keywords

In vitro release behavior; Microencapsulation; Microstructure; Oxidative stability; Peony seed oil

Indexed keywords

MICROENCAPSULATION; MICROSTRUCTURE; OILS AND FATS; OXIDATION RESISTANCE; SPRAY DRYING;

BIOACTIVE COMPOUNDS; CORE SHELL STRUCTURE; ENCAPSULATION EFFICIENCY; GASTROINTESTINAL DIGESTION; IN-VITRO; OXIDATIVE STABILITY; SEED OIL; WHEY PROTEIN ISOLATE;

ENCAPSULATION;

EID: 85043472501     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.03.007     Document Type: Article

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