Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

Food Research International

Volumn 96, Issue , 2017, Pages 84-93

  Gu, Luping ^a,b   Su, Yujie ^a   Zhang, Mengqi ^a   Chang, Cuihua ^a   Li, Junhua ^a   McClements, David Julian ^b   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidant activity; Catechin; Egg white protein; Nutraceuticals; Carotene

Indexed keywords

ANTIOXIDANTS; DEGRADATION; ELECTROPHORESIS; EMULSIFICATION; FLAVONOIDS; FOOD STORAGE; FREE RADICALS; IONIC STRENGTH; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OILS AND FATS; ORGANIC COMPOUNDS; PARTICLE SIZE; PHENOLS; PROTEINS; ZETA POTENTIAL;

ANTI-OXIDANT ACTIVITIES; CATECHIN; EGG WHITE PROTEINS; FREE RADICAL GRAFTING; INTERFACIAL COMPLEXES; LIQUID CHROMATOGRAPHY - MASS SPECTROMETRIES; NUTRACEUTICALS; PHYSICO-CHEMICAL STABILITY;

CHROMATOGRAPHY;

ANTIOXIDANT; BETA CAROTENE; CATECHIN; EGG PROTEIN; EMULSIFYING AGENT; FREE RADICAL; SODIUM CHLORIDE;

CHEMISTRY; DIETARY SUPPLEMENT; DRUG DELIVERY SYSTEM; DRUG FORMULATION; DRUG STABILITY; EMULSION; FOOD HANDLING; PARTICLE SIZE; PHARMACEUTICS; PROCEDURES; SURFACE PROPERTY; TEMPERATURE; TIME FACTOR;

ANTIOXIDANTS; BETA CAROTENE; CATECHIN; DIETARY SUPPLEMENTS; DRUG COMPOUNDING; DRUG DELIVERY SYSTEMS; DRUG STABILITY; EGG PROTEINS; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; FREE RADICALS; PARTICLE SIZE; SODIUM CHLORIDE; SURFACE PROPERTIES; TECHNOLOGY, PHARMACEUTICAL; TEMPERATURE; TIME FACTORS;

EID: 85015391581     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.03.015     Document Type: Article

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