Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 1098-1104

  Xu, Duoxia ^a,b,c   Yuan, Fang ^a   Gao, Yanxiang ^a,b   McClements, D Julian ^b   Decker, Eric A ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Carotene emulsion; Antioxidants; Beet pectin; Conjugate; Oxidative stability; The adsorbed interface; Whey protein isolate

Indexed keywords

BEET PECTIN; CAROTENE DEGRADATIONS; CONJUGATE; EMULSION DROPLET INTERFACE; FREE RADICAL SCAVENGERS; INTERFACIAL CHARACTERISTICS; OXIDATIVE STABILITY; WHEY PROTEIN ISOLATE;

ANTIOXIDANTS; CHELATION; EMULSIONS; FREE RADICALS; OXIDATION RESISTANCE; PROTEINS;

EMULSIFICATION;

ALPHA TOCOPHEROL; BETA CAROTENE; CHELATING AGENT; DEFEROXAMINE; MILK PROTEIN; PECTIN; SCAVENGER;

ARTICLE; CONJUGATE; CONTROLLED STUDY; DEGRADATION; EMULSION; MOLECULAR STABILITY; OXIDATION; PH;

BETA CAROTENE; CHELATING AGENTS; CHEMISTRY, PHARMACEUTICAL; DRUG CARRIERS; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; FREE RADICAL SCAVENGERS; HYDROGEN-ION CONCENTRATION; METALS; MILK PROTEINS; OXIDATION-REDUCTION; PECTINS;

BETA VULGARIS SUBSP. VULGARIS;

EID: 84875933952     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.027     Document Type: Article

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