Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions

LWT

Volumn 54, Issue 1, 2013, Pages 236-241

  Xu, Duoxia ^a   Wang, Xiaoya ^a   Jiang, Junping ^a   Yuan, Fang ^a   Decker, Eric Andrew ^b   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

EDTA; PH; Whey protein oxidation; Tocopherol; Carotene emulsion

Indexed keywords

AMINO ACIDS; CHEMICAL STABILITY; DEGRADATION; EMULSIFICATION; EMULSIONS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FREE RADICALS; OXIDATION; TRANSITION METALS;

CAROTENE DEGRADATIONS; INFLUENCE OF PH; OXIDATION PRODUCTS; PH; PROTEIN OXIDATION; TRYPTOPHAN FLUORESCENCE; WHEY PROTEIN OXIDATION; WHEY PROTEINS; Α-TOCOPHEROL; Β-CAROTENE EMULSION;

PROTEINS;

EID: 84879788623     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.05.029     Document Type: Article

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