Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion
Mengjie Geng, Xixi Wu, Xiangyun Tan, Lijia Li, Fei Teng, Yang Li, Yang Li
Topics & Concepts
PectinEmulsionChemistrySodium ascorbatePolysaccharideParticle sizeVitamin ESodiumFood scienceChemical stabilityChromatographyAscorbic acidAntioxidantBiochemistryOrganic chemistryPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization