Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation

Published 2019 View Full Article

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Title
Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation
Authors
Keywords
Retrogradation, Free radicals, Scavenge, Encapsulation, Digestion
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105565
Publisher
Elsevier BV
Online
2019-12-04
DOI
10.1016/j.foodhyd.2019.105565

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