β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt

LWT

Volumn 59, Issue 2P2, 2014, Pages 1265-1273

  Toniazzo, Taíse ^a   Berbel, Isis F ^a   Cho, Stefany ^a   Fávaro Trindade, Carmen S ^a   Moraes, Izabel C F ^a   Pinho, Samantha C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Liposomes; Microencapsulation; Proliposomes; Yogurt; Carotene

Indexed keywords

CHEMICAL STABILITY; DAIRY PRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; DIGITAL STORAGE; DISPERSIONS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIPOSOMES; MIXTURES; SCANNING ELECTRON MICROSCOPY; XANTHAN GUM; DAIRIES; MICROENCAPSULATION; TEXTURES; THERMOANALYSIS;

AVERAGE DIAMETER; BI-LAYER STRUCTURE; GUAR GUMS; MULTILAMELLAR LIPOSOMES; PHYSICO-CHEMICAL STABILITY; PROLIPOSOME; STORAGE TIME; THERMAL; YOGURT; Β-CAROTENE; PHYSICO-CHEMICAL CHARACTERIZATION; PROLIPOSOMES; STABLE SYSTEMS;

THERMOANALYSIS; XANTHAN GUM;

CYAMOPSIS TETRAGONOLOBA;

EID: 84907597449     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.021     Document Type: Article

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