The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones
Pei‐Wen Chao, Kai–Min Yang, Yi-Chan Chiang, Po-Yuan Chiang
Topics & Concepts
IsoflavonesPectinChemistryBioavailabilityEmulsionChromatographyParticle sizeFood scienceBiochemistryPhysical chemistryBioinformaticsBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties