Encapsulation of β-carotene within ferritin nanocages greatly increases its water-solubility and thermal stability

Food Chemistry

Volumn 149, Issue , 2014, Pages 307-312

  Chen, Lingli ^a   Bai, Guangling ^a   Yang, Rui ^a   Zang, Jiachen ^a   Zhou, Ting ^b   Zhao, Guanghua ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HANGZHOU NORMAL UNIVERSITY   (China)

Author keywords

Carotene; Encapsulation; Ferritin; Thermal stability

Indexed keywords

FERRITIN; FOOD INDUSTRIES; PH ENVIRONMENTS; POTENTIAL HEALTH; REVERSIBLE DISSOCIATION; SHELL-LIKE STRUCTURES; UV/ VIS SPECTROSCOPY; WATER SOLUBILITIES;

ENCAPSULATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PIGMENTS; SOLUBILITY; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET VISIBLE SPECTROSCOPY;

THERMODYNAMIC STABILITY;

APOFERRITIN; BETA CAROTENE; FERRITIN; NANOCAGE;

ARTICLE; CONTROLLED STUDY; DISSOCIATION; FOOD INDUSTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPOPHILICITY; NANOENCAPSULATION; PH; SOLUBILITY; THERMOSTABILITY; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET SPECTROSCOPY;

ENCAPSULATION; FERRITIN; THERMAL STABILITY; Β-CAROTENE;

BETA CAROTENE; DRUG CARRIERS; DRUG COMPOUNDING; DRUG STABILITY; FERRITINS; HOT TEMPERATURE; NANOSTRUCTURES; SOLUBILITY;

EID: 84887587465     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.115     Document Type: Article

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