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Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and

Shanshan Lv1,2, Yanhua Zhang1, Haiyan Tan1

  • 1Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China.

Journal of Agricultural and Food Chemistry
|January 22, 2019
PubMed

Keywords:
bioaccessibilitylipid digestionnanoemulsionsnatural emulsifiervitamin E

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