Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility

Food Biophysics

Volumn 11, Issue 2, 2016, Pages 154-164

  Zhang, Ruojie ^a   Zhang, Zipei ^a   Kumosani, Taha ^b   Khoja, Sawsan ^b   Abualnaja, Khalid Omer ^b   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Bioaccessibility; GIT digestion model; Lipid composition; Low energy method; Nanoemulsion; Stability; carotene

Indexed keywords

BIOCHEMISTRY; CHAINS; CITRUS FRUITS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; HOMOGENIZATION METHOD; PHASE COMPOSITION; VEGETABLE OILS;

BIOACCESSIBILITY; DIGESTION MODELS; LIPID COMPOSITION; LOW-ENERGY METHODS; NANOEMULSION;

SYSTEM STABILITY;

EID: 84958746878     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-016-9426-7     Document Type: Article

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