{"id":254,"date":"2019-02-16T17:06:55","date_gmt":"2019-02-16T22:06:55","guid":{"rendered":"http:\/\/site.caes.uga.edu\/foodenglab\/?page_id=254"},"modified":"2023-05-02T09:18:07","modified_gmt":"2023-05-02T13:18:07","slug":"microencapsulation","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/foodenglab\/publications\/microencapsulation\/","title":{"rendered":"Microencapsulation"},"content":{"rendered":"\n<p><a href=\"https:\/\/link.springer.com\/article\/10.1007\/s11947-013-1244-z\">Donhowe, E. G., &amp; Kong, F. (2014). Beta-carotene: digestion, microencapsulation, and in vitro bioavailability.&nbsp;<i>Food and Bioprocess Technology<\/i>,&nbsp;<i>7<\/i>(2), 338-354.<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643813005082\">Donhowe, E. G., Flores, F. P., Kerr, W. L., Wicker, L., &amp; Kong, F. (2014). Characterization and in vitro bioavailability of \u03b2-carotene: Effects of microencapsulation method and food matrix.&nbsp;<i>LWT-Food Science and Technology<\/i>,&nbsp;<i>57<\/i>(1), 42-48.<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/pubs.rsc.org\/en\/content\/articlehtml\/2013\/fo\/c3fo30374h\">Zhao, W., Iyer, V., Flores, F. P., Donhowe, E., &amp; Kong, F. (2013). Microencapsulation of tannic acid for oral administration to inhibit carbohydrate digestion in the gastrointestinal tract.&nbsp;<i>Food &amp; function<\/i>,&nbsp;<i>4<\/i>(6), 899-905.<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/87559129.2015.1041185\">Flores, F. P., Singh, R. K., &amp; Kong, F. (2016). Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion.&nbsp;<i>Food Reviews International<\/i>,&nbsp;<i>32<\/i>(1), 46-67.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Donhowe, E. G., &amp; Kong, F. (2014). Beta-carotene: digestion, microencapsulation, and in vitro bioavailability.&nbsp;Food and Bioprocess Technology,&nbsp;7(2), 338-354. Donhowe, E. G., Flores, F. P., Kerr, W. L., Wicker, L., &amp; Kong, F. (2014). Characterization and in vitro bioavailability of \u03b2-carotene: Effects of microencapsulation method and food matrix.&nbsp;LWT-Food Science and Technology,&nbsp;57(1), 42-48. Zhao, W., Iyer, V., [&hellip;]<\/p>\n","protected":false},"author":524,"featured_media":0,"parent":117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full.php","meta":{"footnotes":""},"class_list":["post-254","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/users\/524"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/comments?post=254"}],"version-history":[{"count":3,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/254\/revisions"}],"predecessor-version":[{"id":505,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/254\/revisions\/505"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/117"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/media?parent=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}