Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates

Food Chemistry

Volumn 196, Issue , 2016, Pages 338-346

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

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

b Carotene emulsions; Chlorogenic acidlactoferrin conjugate; Glucose; Maillard reaction; Physicochemical stability; Polydextrose

Indexed keywords

CHEMICAL REACTIONS; CHEMICAL STABILITY; DROPS; EMULSIFICATION; GLYCOSYLATION; HYDROPHILICITY; POLYETHYLENES;

CHLOROGENIC ACIDLACTOFERRIN CONJUGATE; EMULSIFYING PROPERTY; MAILLARD REACTION; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; POLYDEXTROSE; RHEOLOGICAL BEHAVIORS;

GLUCOSE;

BETA CAROTENE; CHLOROGENIC ACID; CITRIC ACID; GLUCOSE; LACTOFERRIN; SORBITOL; EMULSIFYING AGENT; EMULSION; GLUCAN; POLYDEXTROSE;

ARTICLE; COMPARATIVE STUDY; CONJUGATE; CONJUGATION; CONTROLLED STUDY; DEGRADATION; EMULSION; FLOCCULATION; FLOW KINETICS; FREEZE DRYING; FREEZE THAWING; GLYCATION; HUMIDITY; HYDROPHILICITY; MOLECULAR WEIGHT; PARTICLE SIZE; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTON NUCLEAR MAGNETIC RESONANCE; REFRACTION INDEX; SEDIMENTATION; SHEAR RATE; SURFACE CHARGE; ULTRAVIOLET RADIATION; VISCOSITY; CHEMISTRY; DRUG STABILITY; LIPOLYSIS;

BETA CAROTENE; CHLOROGENIC ACID; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; GLUCANS; GLUCOSE; LACTOFERRIN; LIPOLYSIS; MAILLARD REACTION; PHYSICOCHEMICAL PHENOMENA;

EID: 84942546693     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.047     Document Type: Article

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