Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 578-588

  Liu, Fuguo ^a,b   Ma, Cuicui ^a   McClements, David Julian ^b,c   Gao, Yanxiang ^a  

^a China Agricultural University   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Faculty of Science and Production of Bioproducts for Industrial Applications Research Group   (Saudi Arabia)

Author keywords

Bioaccessibility; Oxidation; Physicochemical stability; Polyphenol protein polysaccharide conjugates; Carotene emulsion

Indexed keywords

CHEMICAL BONDS; CHEMICAL STABILITY; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; MASS SPECTROMETRY; PLANTS (BOTANY);

BIOACCESSIBILITY; CHLOROGENIC ACIDS; FORMATION STABILITY; LACTOFERRIN; NUTRACEUTICALS; PHYSICO-CHEMICAL STABILITY; POLYPHENOL-PROTEIN-POLYSACCHARIDE CONJUGATE; POLYPHENOLS; TERNARY COMPLEX; Β-CAROTENE EMULSION;

PROTEINS;

EID: 84974824173     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.031     Document Type: Article

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