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

Wang, PP; Luo, ZG; Peng, XC

Luo, ZG (reprint author), South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China.; Luo, ZG (reprint author), South China Inst Collaborat Innovat, Dongguan 523808, Peoples R China.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018; 66 (40): 10598

Abstract

Spiral dextrin subfraction (SD-40) obtained through enzyme debranching and gradient ethanol precipitation could interact with vitamin E (VE) or soy is......

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