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Microencapsulation of glutathione through water/oil emulsification and complex coacervation: Improved encapsulation efficiency, physicochemical stability, and sustained release effect.

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第一作者： Jingyang,Yu

第一单位： State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China.

作者： Jingyang,Yu ^[1] ; Ge,Du ^[1] ; Yishun,Yao ^[1] ; Qiuhong,Liao ^[2] ; Tong,Zhou ^[1] ; Heping,Cui ^[1] ; Shahzad,Hussain ^[3] ; Khizar,Hayat ^[4] ; Xiaoming,Zhang ^[5] ; Chi-Tang,Ho ^[6]

作者单位： State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China. ^[1] Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610299, China. ^[2] Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia. ^[3] Department of Natural Sciences, Parkland College, Champaign, IL 61821, USA. ^[4] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China. Electronic address: xmzhang@jiangnan.edu.cn. ^[5] Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: ctho@sebs.rutgers.edu. ^[6]

关键词 Complex coacervated microcapsules Glutathione Stability evaluation Thermostability Water-soluble ingredient Water/oil emulsion