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Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder

Crossref DOI link: https://doi.org/10.1038/s41598-025-95284-4

Published Online: 2025-03-27

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Detchewa, Pakkawat

Aphibanthammakit, Chutima

Moongngarm, Anuchita

Avallone, Sylvie

Prasajak, Patcharee

Boonpan, Chadaporn

Ruangdath, Varathip

Sriwichai, Wichien
Funding

Funding for this research was provided by:

King Mongkut’s University of Technology North Bangkok (KMUTNB-66-KNOW-12)
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Text and Data Mining valid from 2025-03-27

Version of Record valid from 2025-03-27
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Article History

Received: 14 January 2025

Accepted: 20 March 2025

First Online: 27 March 2025

Declarations

:

: The authors declare no competing interests.

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