Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 31-40

  Yi, Jiang ^a,b   Lam, Tina I ^b   Yokoyama, Wallace ^b   Cheng, Luisa W ^b   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

ABAP; Antioxidant activity; BC; Beta carotene; Caco 2 cells; DCFH DA; DPPH; DSC; FTIR ATR; Nano particles; PBS; Protein; SC; SPI; WPI; XRD

Indexed keywords

EID: 84908514663     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.028     Document Type: Article

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