Stability of β-carotene in protein-stabilized oil-in-water delivery systems

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 13, 2011, Pages 7013-7020

  Cornacchia, Leonardo ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

carotene; dispersion; hydrogenated palm kernel oil; O W emulsion; sodium caseinate; whey protein isolate

Indexed keywords

AMINO ACID COMPOSITIONS; BIOACTIVE COMPOUNDS; BIOACTIVE MOLECULES; DEGRADATION RATE; DELIVERY SYSTEMS; DISPERSED PHASIS; FOOD MODEL SYSTEMS; FORTIFIED FOODS; HYDROGENATED PALM KERNEL OIL; INTERFACE STRUCTURES; INTERFACIAL STRUCTURES; KEY FACTORS; LIPID CARRIERS; LIQUID CARRIER; O/W EMULSION; OIL-IN-WATER; PALM KERNEL OIL; PARTICLE SURFACE; PHYSICAL STABILITY; PHYSICAL STATE; PHYSICO-CHEMICAL CHARACTERIZATION; PROTEIN CONCENTRATIONS; REACTIVE SPECIES; SODIUM CASEINATE; SOLID LATTICES; SUCROSE AQUEOUS SOLUTION; SUNFLOWER OIL; WHEY PROTEIN ISOLATE;

AMINO ACIDS; DEGRADATION; EMULSIFICATION; EMULSIONS; HYDROGENATION; PARTICLE SIZE; PROTEINS; SODIUM; SUGAR (SUCROSE); VEGETABLE OILS; WATER SUPPLY;

SYSTEM STABILITY;

BETA CAROTENE; CASEIN; MILK PROTEIN; PALM OIL; SUNFLOWER OIL; VEGETABLE OIL; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG STABILITY; EMULSION; PHYSICAL CHEMISTRY;

BETA CAROTENE; CASEINS; DRUG STABILITY; EMULSIONS; FOOD, FORTIFIED; MILK PROTEINS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; WATER;

HELIANTHUS;

EID: 79960066015     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200841k     Document Type: Article

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