Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink-Reference-Cited by-同舟云学术

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Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Published:2019-01-30 Issue:2 Volume:7 Page:805-816
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wyspiańska Dorota¹,Kucharska Alicja Z.¹^ORCID,Sokół‐Łętowska Anna¹,Kolniak‐Ostek Joanna¹

Affiliation:

1. Department of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life Sciences Wrocław Poland

Funder

National Centre of Science

Wrocław Centre of Biotechnology

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.929

Reference49 articles.

1. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

2. Black currant polyphenols: Their storage stability and microencapsulation

3. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry

4. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil

5. Application of microencapsulated isoflavone into milk

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3. Evaluation of the efficiency of various folic acid microencapsulation techniques for rice vermicelli (Khanom Jeen) fortification;Food and Humanity;2024-05

4. Tributyrin microcapsule prepared by ultrahigh methoxylated pectin combination with maltodextrin: The characterization, gastrointestinal digestion, and fecal fermentation behavior;Food Hydrocolloids;2024-03

5. Preparation and Physicochemical Analysis of Camellia sinensis cv. ‘Ziyan’ Anthocyanin Microcapsules;Foods;2024-02-19

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