Effect of sucrose concentration and pH onto the physical stability of β-carotene nanocapsules
Author:
Funder
PAPIIT
CONACYT
Internal Research Project PIAPI
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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3. Effect of typical sugars on the viscosity and colloidal stability of apple juice;Benítez;Food Hydrocolloids,2009
4. Encapsulation of β-carotene within ferritin nanocages greatly increases its water-solubility and thermal stability;Chen;Food Chemistry,2014
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