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International Journal of Food Science
Volume 2014 (2014), Article ID 749630, 7 pages
http://dx.doi.org/10.1155/2014/749630
Research Article

Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

Food Research and Development Centre, Agriculture and Agri-food Canada, 3600 Casavant O., Saint-Hyacinthe, QC, Canada J2S 8E3

Received 3 February 2014; Revised 2 May 2014; Accepted 12 May 2014; Published 12 June 2014

Academic Editor: Thierry Thomas-Danguin

Copyright © 2014 Yves Raymond and Claude P. Champagne. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yves Raymond and Claude P. Champagne, “Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods,” International Journal of Food Science, vol. 2014, Article ID 749630, 7 pages, 2014. doi:10.1155/2014/749630