Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems-Reference-Cited by-同舟云学术

Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems

Published:2024-06-04 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Nunes Lauane,Corredig Milena,Tavares Guilherme M.^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03444-7.pdf

Reference29 articles.

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2. Becerra, M. O., Contreras, L. M., Lo, M. H., Díaz, J. M., & Herrera, G. C. (2020). Lutein as a functional food ingredient: Stability and bioavailability. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2019.103771

3. Gülseren, İ., Fang, Y., & Corredig, M. (2012a). Whey protein nanoparticles prepared with desolvation with ethanol: Characterization, thermal stability and interfacial behavior. Food Hydrocolloids, 29(2), 258–264. https://doi.org/10.1016/j.foodhyd.2012.03.015.

4. Gülseren, İ., Fang, Y., & Corredig, M. (2012b). Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol. Food Chemistry, 135(2), 770–774. https://doi.org/10.1016/j.foodchem.2012.04.146.

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