Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes-Reference-Cited by-同舟云学术

Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes

Published:2024-03 Issue: Volume:261 Page:129855
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Zheng,Zhang Xiaoying,Wu Xixi,Ma Danhua,Huang Yuyang,Zhao Qingkui,Zhang Shuang,Li Yang

Funder

Northeast Agricultural University

Publisher

Elsevier BV

Reference44 articles.

1. Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system;Cui;LWT,2023

2. Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes;Hassane Hamadou;J. Food Eng.,2023

3. Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system;Fraj;J. Food Eng.,2021

4. Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides: factor optimization and structural characterization;Lan;LWT,2021

5. Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein;Geng;Food Hydrocoll.,2022

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