Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells-Reference-Cited by-同舟云学术

Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

Published:2015-01 Issue: Volume:43 Page:31-40
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yi Jiang,Lam Tina I.,Yokoyama Wallace,Cheng Luisa W.,Zhong Fang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Influence of disperse phase characteristics on stability, physical and antimicrobial properties of emulsions containing cinnamaldehyde;Bilbao-Sainz;Journal of the American Oil Chemists' Society,2013

2. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

3. Carotenoids in biological emulsions: solubility, surface-to-core distribution, and release from lipid droplets;Borel;Journal of Lipid Research,1996

4. Preparation of protein-stabilized β-carotene nanodispersions by emulsification–evaporation method;Chu;Journal of the American Oil Chemists' Society,2007

5. Stability of β-carotene in protein-stabilized oil-in-water delivery systems;Cornacchia;Journal of Agricultural and Food Chemistry,2011

Cited by 234 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt;Food Hydrocolloids;2024-12

2. Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate;Food Chemistry;2024-11

3. Characteristics, physicochemical stability and in vitro release of curcumin-loaded glycated bovine serum albumin nanofibrils: Effects of molecular weight of saccharide;Food Hydrocolloids;2024-10

4. Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity;Journal of the Science of Food and Agriculture;2024-09-13

5. Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties;Food Hydrocolloids;2024-09