English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

alpha-tocopherol was encapsulated in a glassy food model based on solution of maltodextrin (DE 20) and gelatin, through the use of quick freeze and freeze-drying procedures. The ratio of the maltodextrin, alpha-tocopherol and gelatin was 3:2:1 respectively. The morphology of the glassy food model was observed by scanning electron microscopy, whose analyses showed a slightly smooth surface and a rather fragile and porous structure due to cavities formed by ice crystals during freezing, and the absence of crystalline structure. It was observed by x ray diffraction that the material is an amorphous state. The samples stored in a specific plastic vessel isolated from gas and light held its amorphous state with no variations that concern to morphology and keeping 100% of the encapsulated alpha-tocopherol up to 90 days at 25 and 35 °C

Encapsulation of the alpha-tocopherol in a glassy food model matrix