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The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water Emulsions
This work investigates the oxidative stability of vitamin A encapsulated in oil-in-water emulsions, which were prepared by using a microfluidizer. All emulsions were prepared with a fixed content of vitamin A (525 µM), corn oil (10%), water (90%), and whey protein (2%), but varying two main factors:...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996912/ https://www.ncbi.nlm.nih.gov/pubmed/33652847 http://dx.doi.org/10.3390/foods10030504 |