Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
Tian Gong, Zhichao Song, Shuai Zhang, Yonghong Meng, Yurong Guo
Topics & Concepts
PolyphenolFood scienceChemistrySoy proteinEncapsulation (networking)CaroteneBiochemistryAntioxidantComputer scienceComputer networkProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes