Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside

Study on the Preparation of W/O/W Emulsion Based on Three Polysaccharides Mixed with Casein and Its Encapsulation Effect of Salidroside

To improve the stability and oral absorption effect of salidroside, W/O/W multiple emulsion was prepared with salidroside as the internal aqueous phase and rapeseed oil containing polyglycerol polyricinoleate as the oil phase, and dextran, chitosan and soybean polysaccharide mixed casein as the exte...

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Bibliographic Details
Main Authors: Song CHEN, Guofang ZHANG, Tong ZHANG, Libo LIU, Peng DU, Aili LI, Chun LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-10-01
Series:Shipin gongye ke-ji
Subjects:
salidroside
w/o/w multiple emulsion
stability
controlled release
in vitro digestion
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020247

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