Effect of layer (calcium phosphate-chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 451-458

  García Márquez, Eristeo ^a   Román Guerrero, Angélica ^b   Cruz Sosa, Francisco ^b   Lobato Calleros, Consuelo ^c   Álvarez Ramírez, Jesús ^b   Vernon Carter, E Jaime ^b   Espinosa Andrews, Hugo ^a  

^a INSTITUTO DERMATOLÓGICO DE JALISCO DR JOSÉ BARBA RUBIO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

Author keywords

Carotenoiddegradation kinetics; Layer by layer emulsion; Potentiometric titration; Turbidity; Viscoelastic properties; Zeta potential

Indexed keywords

CHITOSAN; DEPOSITION; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS); RESINS; TITRATION; TURBIDITY; VISCOELASTICITY; VOLTAMMETRY;

CAROTENOIDDEGRADATION KINETIC; CHITOSAN COMPLEX; LAYER BY LAYER; LAYER-BY-LAYER EMULSION; MASS RATIO; MATRIX; POTENTIOMETRIC TITRATIONS; RED CHILLIES; VISCOELASTIC PROPERTIES; WATER EMULSION;

ZETA POTENTIAL;

PROSOPIS;

EID: 84908407153     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.005     Document Type: Article

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