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Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release

Ping-Ping Wang1, Zhi-Gang Luo1,2, Xi-Chun Peng3

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

Journal of Agricultural and Food Chemistry
|September 16, 2018
PubMed

Keywords:
antioxidant activityin vitro digestioninclusion complexrelease kineticsspiral dextrin

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