Work

Encapsulation of vitamin D 3 in gum arabic to enhance bioavailability and stability for beverage applications

Year: 2020

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.15340

Authors: Mary Ross L. Lamsen, Tiannan Wang, Doris D'Souza, Vermont Dia, Guoxun Chen, Qixin Zhong

Institution: University of Tennessee at Knoxville

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: University of Tennessee

OpenAlex ID: W3044267957

FWCI: 4.05

Cites: 82

Cited by: 44

Related to: 10