Influence of polysaccharides on the physicochemical properties of lactoferrin-polyphenol conjugates coated β-carotene emulsions

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 661-669

  Liu, Fuguo ^a   Wang, Di ^a   Sun, Cuixia ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bilayer emulsions; Lactoferrin polyphenol conjugates; Physicochemical stability; Polysaccharides; Carotene

Indexed keywords

DEPOSITION; DROPS; EMULSIFICATION; EMULSIONS; SOYBEAN OIL;

BI-LAYER; BILAYER EMULSION; EPIGALLOCATECHIN-3-GALLATE; LACTOFERRIN; LACTOFERRIN-POLYPHENOL CONJUGATE; OIL-IN-WATER; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL PROPERTY; POLYPHENOLS; Β-CAROTENE;

POLYSACCHARIDES;

BETA VULGARIS SUBSP. VULGARIS; GLYCINE MAX;

EID: 84940093611     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.007     Document Type: Article

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