Data in brief_Encapsulation of α-tocopherol in whey protein isolate/chitosan particles using oil-in-water emulsion with optimal stability and bioaccessibility

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The file is a Data in Brief  used by Xu et al study for developing an oil-in-water (O/W) emulsion using whey protein isolate (WPI)-chitosan (CN) complex to encapsulate α-tocopherol for a stable and good bioaccessible in vitro. The data showed that the emulsion exhibited a monomodal distribution (d = 803.3 ± 6.9 nm) with encapsulation rate of 86.3±2.3%. And they were stable under NaCl (0 -150 mmol/L), sugar (0 - 5 g/100 g), 55°C for 30 min, pH 5-6.5, even storage for 20 d at 4°C and 25°C. Furthermore, the data supported the WPI-CN complex could be used to achieve a controlled and sustainable release of liposoluble bioactive compounds from O/W emulsions during intestinal digestion.  

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