Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method-Reference-Cited by-同舟云学术

Beta-Carotene Chemical Stability in Nanoemulsions Was Improved by Stabilized with Beta-Lactoglobulin–Catechin Conjugates through Free Radical Method

Published:2014-12-30 Issue:1 Volume:63 Page:297-303
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yi Jiang¹²,Zhang Yuzhu²,Liang Rong³,Zhong Fang¹,Ma Jianguo¹

Affiliation:

1. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R. China

2. Western Regional Research Center, ARS, USDA, Albany, California 94710, United States

3. Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, P.R. China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

National Science Foundation of Jiangsu province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5056024

Reference34 articles.