Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates-Reference-Cited by-同舟云学术

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Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

Published:2017-02 Issue: Volume:63 Page:256-264
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fan Yuting,Yi Jiang,Zhang Yuzhu,Wen Zhen,Zhao Liqing

Funder

Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Shenzhen Dedicated Funding of Strategic Emerging Industry Development Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

2. Nutritionally important carotenoids as consumer products;Berman;Phytochemistry Reviews,2014

3. Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene, and zeaxanthin;Böhm;Journal of Agricultural and Food Chemistry,2002

4. beta-carotene: an unusual type of lipid antioxidant;Burton;Science,1984

5. Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions;Delahaije;Langmuir,2013

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