Chitosan

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: 0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2021.111724)

encapsulation

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: 0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2021.111724)

In vitro digestion

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: 0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2021.111724)

whey protein isolate

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: 0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2021.111724)

α-tocopherol

Xu, Weili, Lv, Kangxing, Mu, Wei, Zhou, Shaobo ORCID: 0000-0001-5214-2973 and Yang, Yang (2021) Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility. LWT - Food Science and Technology, 148:111724. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2021.111724)