Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study

Food Hydrocolloids

Volumn 94, Issue , 2019, Pages 519-527

  Ding, Jian ^a   Xu, Zejian ^a   Qi, Baokun ^a   Cui, Shouqi ^a   Wang, Tong ^c   Jiang, Lianzhou ^a,b   Zhang, Yan ^a   Sui, Xiaonan ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b National Research Center of Soybean Engineering and Technology   (China)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Chitosan; Chitosan EGCG conjugates; Encapsulation; In vitro gastrointestinal digestion; Maltodextrin; Soybean oil body

Indexed keywords

CHITOSAN; COATINGS; LIPIDS; SPRAY DRYING;

CHITOSAN-EGCG CONJUGATE; GASTROINTESTINAL DIGESTION; IN VITRO GASTROINTESTINAL DIGESTION; IN-VITRO; MALTODEXTRINS; MICRO PARTICLES; OIL BODIES; SOYBEAN OIL BODY; SPRAY DRIED; SPRAY-DRYING;

SOYBEAN OIL;

EID: 85064182136     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.04.001     Document Type: Article

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