Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility
Weili Xu, Kangxing Lv, Wei Mu, Shaobo Zhou, Yang Yang
Topics & Concepts
EmulsionWhey protein isolateChemistryTocopherolChitosanChromatographyWhey proteinLipid digestionFood scienceChemical engineeringAntioxidantBiochemistryVitamin EEnzymeLipaseEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis