Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane

Author:

Song Ha Youn,Moon Tae Wha,Choi Seung Jun

Funder

Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions;Boon;Journal of Agricultural and Food Chemistry,2009

3. Factors affecting lycopene oxidation in oil-in-water emulsions;Boon;Journal of Agricultural and Food Chemistry,2008

4. Effect of different antioxidants on lycopene degradation in oil-in-water emulsions;Bou;European Journal of Lipid Science and Technology,2011

5. Structure and properties of carotenoids in relation to function;Britton;FASEB Journal,1995

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