Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 256-264

  Fan, Yuting ^a   Yi, Jiang ^a   Zhang, Yuzhu ^b   Wen, Zhen ^a   Zhao, Liqing ^a  

^a SHENZHEN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Bioaccessibility; Dextran; Glycosylation; Lipolysis; Whey protein; carotene

Indexed keywords

EMULSIFICATION; ENZYMES; GLYCOSYLATION; MOLECULAR WEIGHT; PH EFFECTS;

BIOACCESSIBILITY; GLYCOSYLATIONS; IN-VITRO; LIPOLYSIS; NANOEMULSION; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL PROPERTY; WHEY PROTEIN ISOLATE; WHEY PROTEINS; Β-CAROTENE;

DEXTRAN;

EID: 84987984654     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.008     Document Type: Article

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