Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies-Reference-Cited by-同舟云学术

Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies

Published:2022-07-27 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Mohan Kavya¹²,Makebe Calister Wingang¹³,Jayamurthy Purushothaman¹²,Nisha Prakasan¹²^ORCID

Affiliation:

1. CSIR – National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram Kerala India

2. Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India

3. Ecole Nationale Supérieure des Sciences Agro‐Industrielles (ENSAI) Université de Ngaoundéré Ngaoundéré Cameroon

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16930

Reference42 articles.

1. Bioavailability of nanoparticles in nutrient and nutraceutical delivery

2. Structural and spectroscopic study of a pectin isolated from citrus peel by using FTIR and FT-Raman spectra and DFT calculations

3. Nanoparticle silica-stabilised oil-in-water emulsions: improving emulsion stability

4. The chemical-free production of nanocelluloses from microcrystalline cellulose and their use as Pickering emulsion stabilizer

5. Carotenoids in nature: insights from plants and beyond

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