Beta-carotene chemical stability in nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 1, 2015, Pages 297-303

  Yi, Jiang ^a,b   Zhang, Yuzhu ^b   Liang, Rong ^a   Zhong, Fang ^a   Ma, Jianguo ^a  

^a JIANGNAN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

antioxidant activities; beta carotene; beta lactoglobulin; catechin; ESI MS; nanoemulsion

Indexed keywords

ANTIOXIDANTS; CHEMICAL STABILITY; DICHROISM; ELECTRODEPOSITION; ELECTROPHORESIS; ELECTROSPRAY IONIZATION; FLAVONOIDS; FREE RADICALS; MASS SPECTROMETRY; ORGANIC COMPOUNDS; PARTICLE SIZE; SODIUM DODECYL SULFATE; SODIUM SULFATE;

ANTI-OXIDANT ACTIVITIES; BETA CAROTENE; BETA-LACTOGLOBULIN; CATECHIN; ESI-MS; NANOEMULSION;

PHENOLS;

ANTIOXIDANT; BETA CAROTENE; CATECHIN; EMULSION; FREE RADICAL; LACTOGLOBULIN; NANOPARTICLE;

CHEMISTRY; DRUG DELIVERY SYSTEM; EMULSION;

ANTIOXIDANTS; BETA CAROTENE; CATECHIN; DRUG DELIVERY SYSTEMS; EMULSIONS; FREE RADICALS; LACTOGLOBULINS; NANOPARTICLES;

EID: 84921031359     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5056024     Document Type: Article

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