Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

Food Hydrocolloids

Volumn 83, Issue , 2018, Pages 153-164

  Winuprasith, Thunnalin ^a   Khomein, Piyachai ^b   Mitbumrung, Wiphada ^a   Suphantharika, Manop ^c   Nitithamyong, Anadi ^a   McClements, David Julian ^b  

^a MAHIDOL UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Mahidol University   (Thailand)

Author keywords

In vitro fat digestion; Nanofibrillated cellulose; Pickering emulsions; Vitamin D3

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING; PRODUCT DESIGN; SODIUM HYDROXIDE; SOYBEAN OIL;

BIOACCESSIBILITY; IN VITRO FAT DIGESTION; IN-VITRO; LIPID DIGESTIONS; NANOFIBRILLATED CELLULOSE; OIL-IN-WATER; PICKERING EMULSIONS; VITAMIN D3; VITAMIN-D; WASTE PRODUCTS;

CELLULOSE;

EID: 85046806342     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.04.047     Document Type: Article

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