Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid

Food Chemistry

Volumn 173, Issue , 2015, Pages 564-568

  Wang, Xiaoya ^a   Liu, Fuguo ^a   Liu, Lei ^a   Wei, Zihao ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

( ) Epigallocatechin gallate; Chlorogenic acid; Physicochemical stability; Lactalbumin; Carotene emulsion

Indexed keywords

EMULSIFICATION; EMULSIONS; PARTICLE SIZE;

CHLOROGENIC ACIDS; EPIGALLOCATECHIN GALLATE; FLUORESCENCE INTENSITIES; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL PROPERTY; TOTAL PHENOLIC CONTENT; TRANSMISSION PROFILES;

LANTHANUM COMPOUNDS;

ALPHA LACTALBUMIN; BETA CAROTENE; CHLOROGENIC ACID; EPIGALLOCATECHIN GALLATE; ESSENTIAL AMINO ACID; GELATIN; PHENOL DERIVATIVE; TRYPTOPHAN; WATER OIL CREAM; CATECHIN; EMULSION; LACTALBUMIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; COVALENT BOND; DEGRADATION; EMULSION; FLUORESCENCE; HUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SEDIMENTATION; ANALOGS AND DERIVATIVES; CHEMISTRY; DRUG STABILITY; SPECTROFLUOROMETRY;

BETA CAROTENE; CATECHIN; CHLOROGENIC ACID; DRUG STABILITY; EMULSIONS; LACTALBUMIN; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; SPECTROMETRY, FLUORESCENCE;

EID: 84908409720     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.070     Document Type: Article

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