In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate PC from mango peel into food products. Moreover, even though non-digestible bi...
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| מחבר ראשי: | |
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| מחברים אחרים: | , , , |
| פורמט: | Artículo |
| שפה: | en_US |
| יצא לאור: |
2019
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| נושאים: | |
| גישה מקוונת: | https://doi.org/10.1039/C9FO01266D https://pubs.rsc.org/en/content/articlelanding/2019/fo/c9fo01266d/unauth#!divAbstract |
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