Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

Food Chemistry

Volumn 196, Issue , 2016, Pages 821-827

  Davidov Pardo, Gabriel ^a,b   Gumus, Cansu Ekin ^a   Mcclements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b CALIFORNIA STATE POLYTECHNIC UNIVERSITY   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Activation energy; Casein; Emulsions; Lutein; Storage stability

Indexed keywords

ACTIVATION ENERGY; CASEIN; CHEMICAL ACTIVATION; DEGRADATION; DROPS; EMULSIFICATION; EMULSIONS; PH; STABILITY; VAT DYES;

CHEMICAL DEGRADATION; CHEMICAL INSTABILITY; DROPLET AGGREGATION; INCREASING TEMPERATURES; INCUBATION TEMPERATURES; LUTEIN; STORAGE STABILITY; STORAGE TEMPERATURES;

CHEMICAL STABILITY;

XANTHOPHYLL; CASEIN; EMULSION;

ARTICLE; ARTIFICIAL MILK; CHEMICAL PARAMETERS; DEGRADATION; EMULSION; ENVIRONMENTAL TEMPERATURE; HIGH TEMPERATURE; INCUBATION TEMPERATURE; ISOELECTRIC POINT; LIGHT SCATTERING; LOW TEMPERATURE; MOLECULAR STABILITY; PARTICLE SIZE; PH; PHASE SEPARATION; PHYSICAL PARAMETERS; STORAGE; STORAGE TEMPERATURE; TEMPERATURE; ULTRAVIOLET SPECTROPHOTOMETRY; CHEMISTRY; DRUG STABILITY;

CASEINS; DRUG STABILITY; EMULSIONS; LUTEIN; TEMPERATURE;

EID: 84943810087     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.018     Document Type: Article

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