Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery-Reference-Cited by-同舟云学术

Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

Published:2020 Issue:1 Volume:11 Page:768-778
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yi Jiang¹²³⁴⁵^ORCID,Gao Luyu¹²³⁴⁵^ORCID,Zhong Guitian¹²³⁴⁵^ORCID,Fan Yuting⁶⁷³⁴⁵

Affiliation:

1. Department of Food Science and Engineering

2. College of Chemistry and Environmental Engineering

3. Shenzhen University

4. Shenzhen

5. China

6. School of Public Health

7. Health Science Center

Abstract

WPI nanoparticles were fabricated with Ca²⁺induced cross-linking and used as an effective particle stabilizer for HIPPE formulation aiming to improve the chemical stability and bioaccessibility of β-carotene.

Funder

National Natural Science Foundation of China

Science, Technology and Innovation Commission of Shenzhen Municipality

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02434D

Reference34 articles.

1. PolyHIPEs: Recent advances in emulsion-templated porous polymers

2. Pickering Emulsions for Food Applications: Background, Trends, and Challenges

3. Pickering emulsions in foods - opportunities and limitations

4. Pickering stabilization of foams and emulsions with particles of biological origin

5. High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

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