Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 225-233

  Liang, Rong ^a,b   Huang, Qingrong ^c   Ma, Jianguo ^a   Shoemaker, Charles F ^b   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

Beta carotene; Film forming property; Glass transition temperature; Modified starch; Retention

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD STORAGE; GLASS; GLASS TRANSITION; SPRAY DRYING; STARCH; TEMPERATURE;

BETA CAROTENE; CAROTENE DEGRADATIONS; EMULSIFICATION PROCESS; EMULSION SYSTEMS; FILM-FORMING PROPERTIES; GLASS TRANSITION TEMPERATURE TG; MODIFIED STARCHES; NANOEMULSION; RETENTION; SPRAY DRIED;

POWDERS;

EID: 84877151520     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.015     Document Type: Article

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