Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 82-90

  Pan, Yuanjie ^a   Tikekar, Rohan V ^b   Wang, Min S ^a   Avena Bustillos, Roberto J ^c   Nitin, Nitin ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b DREXEL UNIVERSITY   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Fluorescence spectroscopy; Free radical induced oxidation; Oil in water emulsion; Oxygen; Zein colloidal particle

Indexed keywords

BIOMOLECULES; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FLUORESCENCE SPECTROSCOPY; FREE RADICALS; OXIDATION; SYSTEM STABILITY;

BARRIER PROPERTIES; BIOACTIVES; ENCAPSULATION SYSTEMS; FREE RADICAL INDUCED OXIDATION; INDUCED OXIDATIONS; OIL-IN-WATER; OIL-IN-WATER EMULSION; PERMEATION RATE; WATER EMULSION; ZEIN COLLOIDAL PARTICLES;

OXYGEN;

EID: 84908511383     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.002     Document Type: Article

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