Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract-Reference-Cited by-同舟云学术

Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract

Published:2018-09-14 Issue:40 Volume:66 Page:10598-10607
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Ping-Ping¹,Luo Zhi-Gang¹²^ORCID,Peng Xi-Chun³

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

2. South China Institute of Collaborative Innovation, Dongguan 523808, China

3. Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510630, China

Funder

Ministry of Education of the People's Republic of China

Government of Guangdong Province

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Guangzhou Municipality

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00644

Reference33 articles.

1. Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

2. Vitamin E: A vitamin still awaiting the detection of its biological function

3. Evaluation of an Oral Carrier System in Rats: Bioavailability and Antioxidant Properties of Liposome-Encapsulated Curcumin

4. Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone

5. Dosage and formulation issues: oral vitamin E therapy in children

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