Preparation of starch-vitamin E complexes using electron beam irradiation pretreatment in synergy with ultra-high pressure: enhancing physicochemical and functional properties
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The low water solubility and poor thermal stability of Vitamin E (VE) limit its application in food processing. This study investigated the effects of the synergistic combination of electron beam irradiation (EBI) at doses of 0, 5, and 10 KGy and ultra-high pr... ...
