Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion-Reference-Cited by-同舟云学术

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Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

Published:2014-08 Issue: Volume:156 Page:374-379
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Duoxia,Yuan Fang,Gao Yanxiang,Panya Atikorn,McClements David Julian,Decker Eric Andrew

Funder

National Natural Science Foundation of China

Scientific Research Foundation for Young Teachers of Beijing Technology and Business University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Bioavailability of beta-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model;Aherne;Food Research International,2010

2. Principles of physiology of lipid digestion;Bauer;Asian–Australasian Journal of Animal Sciences,2005

3. Interaction between protein allergens and model gastric emulsions;Burnett;Biochemical Society Transactions,2002

4. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009

5. Impact of layer structure on physical stability and lipase digestibility of lipid droplets coated by biopolymer nanolaminated coatings;Hu;Food Biophysics,2011

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