Influence of β-carotene concentration on the physicochemical properties, degradation and antioxidant activity of nanoemulsions stabilized by whey protein hydrolyzate-pectin soluble complexes-Reference-Cited by-同舟云学术

Influence of β-carotene concentration on the physicochemical properties, degradation and antioxidant activity of nanoemulsions stabilized by whey protein hydrolyzate-pectin soluble complexes

Published:2021-05 Issue: Volume:143 Page:111148
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

López-Monterrubio D.I.,Lobato-Calleros C.,Vernon-Carter E.J.^ORCID,Alvarez-Ramirez J.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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