2022peer-reviewed25 citations
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones
Pei‐Wen Chao, Kai–Min Yang, Yi-Chan Chiang, Po-Yuan Chiang
Food Hydrocolloids
Concepts
IsoflavonesPectinChemistryBioavailabilityEmulsionChromatographyParticle size