Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study

Published 2019 View Full Article

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Title
Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study
Authors
Keywords
Soybean oil body, Encapsulation, Maltodextrin, Chitosan, Chitosan-EGCG conjugates, In vitro, gastrointestinal digestion
Journal
FOOD HYDROCOLLOIDS
Volume 94, Issue -, Pages 519-527
Publisher
Elsevier BV
Online
2019-04-03
DOI
10.1016/j.foodhyd.2019.04.001

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