Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility-Reference-Cited by-同舟云学术

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Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility

Published:2020-12 Issue: Volume:164 Page:1432-1442
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Qi Wenhui,Zhang Zhisheng,Wu Tao

Funder

Hebei Province Modern Agricultural Industrial Technology System Sheep Industry Innovation Team Special

Postgraduate Innovation Project of Hebei Province

Hebei Agricultural University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference60 articles.

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2. Effect of heat-processing on the antioxidant and prooxidant activities of beta-carotene from natural and synthetic origins on red blood cells;Phan-Thi;Food Chem.,2016

3. Increase in stability and change in supramolecular structure of beta-carotene through encapsulation into polylactic acid nanoparticles;Cao-Hoang;Food Chem.,2011

4. Reduction of serum concentrations and cynergy between cetinol, beta-carotene, and zinc according to cancer staging and different treatment modalities prior to radiation therapy in women with breast cancer;Rosa;Nutrients,2019

5. Carotenoids, inflammation, and oxidative stress-implications of cellular signaling pathways and relation to chronic disease prevention;Kaulmann;Nutr. Res.,2014

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2. Exploring the frontier of bioactive oleogels in recent research;Trends in Food Science & Technology;2024-09

3. Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery;International Journal of Biological Macromolecules;2024-08

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5. Development of porous materials via protein/polysaccharides/polyphenols nanoparticles stabilized Pickering high internal phase emulsions for adsorption of Pb2+ and Cu2+ ions;Food Chemistry;2024-07

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