Interfacial properties of Quillaja saponins and its use for micellisation of lutein esters

Food Chemistry

Volumn 212, Issue , 2016, Pages 35-42

  Tippel, Janine ^a   Lehmann, Maren ^a   Von Klitzing, Regine ^a   Drusch, Stephan ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Carotenoid; Colour; Cryo TEM; Lutein ester extract; Micellisation; Quillaja saponaria Molina; Saponin; Stability

Indexed keywords

COLOR; CONVERGENCE OF NUMERICAL METHODS; COPPER METALLURGY; FOOD ADDITIVES; METABOLITES; MICELLES; PARTICLE SIZE; TRANSMISSION ELECTRON MICROSCOPY;

CAROTENOID; CRYO-TEM; LUTEIN ESTERS; MICELLISATION; QUILLAJA SAPONARIA; SAPONIN;

ESTERS;

QUILLAJA SAPONIN; XANTHOPHYLL; ESTER; MICELLE; PLANT EXTRACT; SAPONIN;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL COMPOSITION; COLOR; INFORMATION PROCESSING; MICELLE; MICELLIZATION; PARTICLE SIZE; SURFACE PROPERTY; TENSION; TRANSMISSION ELECTRON MICROSCOPY; ZETA POTENTIAL; METABOLISM; QUILLAJA; SURFACE TENSION;

ESTERS; LUTEIN; MICELLES; PARTICLE SIZE; PLANT EXTRACTS; QUILLAJA; QUILLAJA SAPONINS; SAPONINS; SURFACE TENSION;

EID: 84973162104     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.130     Document Type: Article

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