Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules

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Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules

Tocotrienol microcapsules (TM) were formed by firstly preparing Pickering emulsion containing tocotrienols, which was then gelled into microcapsules using alginate and chitosan. In this study, we examined the stability of TM during storage and when applied into a model food system, i.e. yogurt. Duri...

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Bibliographic Details
Main Authors:	Tan, Phui Yee, Tan, Tai Boon, Chang, Hon Weng, Tey, Beng Ti, Chan, Eng Seng, Lai, Oi Ming, Baharin, Badlishah Sham, Nehdi, Imededdine Arbi, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Elsevier 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72517/ http://psasir.upm.edu.my/id/eprint/72517/1/Effects%20of%20storage%20.pdf

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