Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemi...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 5 vom: 03. Juli, Seite 444-452
1. Verfasser:	Wang, Shengnan (VerfasserIn)
Weitere Verfasser:	Shao, Guoqiang, Yang, Jinjie, Zhao, Hekai, Qu, Danni, Zhang, Diyuan, Zhu, Danshi, He, Yutang, Liu, He
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Soy soluble polysaccharide delivery system emulsion in vitro gastric digestion soy hull polysaccharide Emulsions Ions Polysaccharides Soybean Proteins mehr... Water 059QF0KO0R Soybean Oil 8001-22-7 Pepsin A EC 3.4.23.1