Publications by authors named "Shennan An"
The study developed microcapsules by membrane emulsification and complex coacervation methods with whey protein (WP)-flaxseed gum (FG) and monodiglyceride fatty acids (MFA) to be used for resveratrol (RES) encapsulation. The effects of MFA and WP/FG ratios (1:0-1:0.15) on the properties of microcapsules were investigated.
View Article and Find Full Text PDFArticle Synopsis
- * Researchers created freeze-dried microcapsules using a layer-by-layer method with chitosan, sodium alginate, and maltodextrin, resulting in powders with a high encapsulation efficiency (>90%) and slow release of astaxanthin.
- * The microcapsules improved the bio-accessibility of astaxanthin during simulated digestion to 69±1% and enhanced its stability, offering a promising approach for better application of functional ingredients.