Enzymatic acylation of lutein with a series of saturated fatty acid vinyl esters and the thermal stability and anti‐lipid oxidation properties of the acylated derivatives
Author:
Affiliation:
1. Department of Food Science and Engineering Jinan University Guangzhou China
2. College of Pharmacy Jinan University Guangzhou China
3. Department of Food Science and Technology, Faculty of Science National University of Singapore Singapore
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15966
Reference47 articles.
1. Effect of temperature on lutein esterification and lutein stability in wheat grain
2. Impact of Fatty Acid Structure on CALB‐Catalyzed Esterification of Glucose
3. Highly regioselective enzymatic synthesis of lutein-3-monoesters
4. Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo
5. Lutein as a functional food ingredient: Stability and bioavailability
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