Characterization of microcapsulated β-carotene formed by complex coacervation using casein and gum tragacanth-Reference-Cited by-同舟云学术

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Characterization of microcapsulated β-carotene formed by complex coacervation using casein and gum tragacanth

Published:2016-06 Issue: Volume:87 Page:101-113
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jain Ashay,Thakur Deepika,Ghoshal Gargi,Katare O.P.,Shivhare U.S.

Funder

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference77 articles.

1. Release and bioaccessibility of β-carotene from fortified almond butter during in vitro digestion;Roman;J. Agric. Food Chem.,2012

2. Encapsulation of β-carotene from sea buckthorn (Hippophaë rhamnoides L.) juice in furcellaran beads;Laos;Innov. Food Sci. Emerg. Technol.,2007

3. Beta-carotene, carotenoids, and disease prevention in humans;Mayne;FASEB J.,1996

4. Microencapsulation by complex coacervation using whey protein isolates and gum acacia: an approach to preserve the functionality and controlled release of β-carotene;Jain;Food Bioprocess Technol.,2015

5. Challenges to understanding and measuring carotenoid bioavailability;Faulks;Biochim. Biophys. Acta,2005

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