Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1221-1229

  Qian, Cheng ^a   Decker, Eric Andrew ^a   Xiao, Hang ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Carotene; Lactoglobulin; Carotenoids; Degradation; Functional foods; Nanoemulsion; Nutraceuticals; Protein; Stability

Indexed keywords

CAROTENOIDS; FUNCTIONAL FOODS; LACTOGLOBULIN; NANOEMULSION; NUTRACEUTICALS;

BEVERAGES; BIOCHEMISTRY; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; EMULSIFICATION; EMULSIONS; FOOD STORAGE; PH; PROTEINS; SODIUM CHLORIDE; STABILITY;

IONIC STRENGTH;

BETA CAROTENE; BETA LACTOGLOBULIN; FAT DROPLET;

ARTICLE; BEVERAGE; CONTROLLED STUDY; DEGRADATION; ENCAPSULATION; FOOD; IONIC STRENGTH; ISOELECTRIC POINT; NANOEMULSION; PH; STORAGE TEMPERATURE; TEMPERATURE;

EID: 84856212477     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.091     Document Type: Article

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