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Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility

Xiaolin Wu, Na Xu, Ce Cheng, David Julian McClements, Xing Chen, Liqiang Zou, Wei Liu

2021Food Hydrocolloids72 citationsDOI

Topics & Concepts

CapsaicinIrritationChemistryAqueous two-phase systemAqueous solutionChromatographyMaterials scienceBiochemistryOrganic chemistryReceptorImmunologyBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization
Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility | Litcius