Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene-Reference-Cited by-同舟云学术

Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene

Published:2019-05-22 Issue:23 Volume:67 Page:6466-6475
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lu Yao¹,Mao Like¹^ORCID,Cui Mengnan¹,Yuan Fang¹,Gao Yanxiang¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People’s Republic of China

Funder

Natural Science Foundation of Beijing Municipality

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01156

Reference61 articles.

1. Nanoencapsulation of food ingredients using lipid based delivery systems

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

3. Emulsion Design to Improve the Delivery of Functional Lipophilic Components

4. Food emulsions as delivery systems for flavor compounds: A review

5. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

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