Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility

作者：Hao Cheng, Qi Fan, Tiancheng Liu, Wusigale, Li Liang · 发表于：Journal of Food Engineering · 年份：2019 · DOI：10.1016/j.jfoodeng.2019.109685 · 被引用次数：59 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Food Chemistry and Fat Analysis