Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan-Reference-Cited by-同舟云学术

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Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan

Published:2018-01 Issue:1 Volume:101 Page:18-27
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mora-Gutierrez A.,Attaie R.,Núñez de González M.T.,Jung Y.,Woldesenbet S.,Marquez S.A.

Funder

USDA Cooperative State Research Service, Washington, DC

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

1. Binding of resveratrol with sodium caseinate in aqueous solutions;Acharya;Food Chem.,2013

2. Content of αS1-casein and coagulation properties of goat milk;Ambrosoli;J. Dairy Sci.,1988

3. Development of a quantitative model for enzyme-catalyzed time-dependent changes in protein composition of Cheddar cheese during storage;Basch;J. Dairy Sci.,1989

4. Factors influencing the chemical stability of carotenoids in foods;Boon;Crit. Rev. Food Sci. Nutr.,2010

5. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability;Davidov-Pardo;Food Chem.,2016

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