Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage-Reference-Cited by-同舟云学术

Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Published:2019 Issue:2 Volume:10 Page:986-996
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wijaya Wahyu¹²³⁴⁵^ORCID,Harfieyanto Rachel Catherina¹²³⁴⁵,Dewettinck Koen⁶⁷⁸³⁴,Patel Ashok R.⁹¹⁰¹¹^ORCID,Van der Meeren Paul¹²³⁴⁵

Affiliation:

1. Particle and Interfacial Technology Group

2. Department of Green Chemistry and Technology

3. Faculty of Bioscience Engineering

4. Ghent University

5. B-9000 Gent

6. Laboratory of Food Technology and Engineering

7. Department of Food Technology

8. Safety and Health

9. Guangdong Technion Israel Institute of Technology

10. Shantou

11. China

Abstract

In this study, whey protein isolate (WPI)–low methoxyl pectin (LMP) electrostatic complexes were used to encapsulate quercetin (Q) in a model fat-free beverage.

Funder

Bijzonder Onderzoeksfonds

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO02350F

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