Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing-Reference-Cited by-同舟云学术

Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing

Published:2023-11-14 Issue:47 Volume:71 Page:18587-18600
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Sai¹,Hao Yacheng¹,Gao Qunyu¹²^ORCID

Affiliation:

1. Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China

Funder

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05632

Reference63 articles.

1. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

2. Kinetics and Mechanism of the Primary Steps of Degradation of Carotenoids by Acid in Homogeneous Solution

3. High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions

4. Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability

5. Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

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