Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids-Reference-Cited by-同舟云学术

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Published:2016-10 Issue: Volume:60 Page:580-588
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cervantes-Paz Braulio,Ornelas-Paz José de Jesús,Pérez-Martínez Jaime David,Reyes-Hernández Jaime^ORCID,Zamudio-Flores Paul Baruk,Rios-Velasco Claudio,Ibarra-Junquera Vrani,Ruiz-Cruz Saúl

Funder

Fondo Sectorial de Investigación para la Educación

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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3. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges–a randomized cross-over study;Aschoff;Molecular Nutrition and Food Research,2015

4. Divalent minerals decrease micellarization and uptake of carotenoids and digestion products into Caco-2 cells;Biehler;The Journal of Nutrition,2011

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

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