Native casein micelles as nanocarriers for β-carotene: pH-and temperature-induced opening of the micellar structure

International Journal of Food Science and Technology

Volumn 52, Issue 5, 2017, Pages 1122-1130

  Moeller, Henrike ^a   Martin, Dierk ^a   Schrader, Katrin ^a   Hoffmann, Wolfgang ^a   Lorenzen, Peter Chr ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Beta carotene; bioavailability; calcium; casein; casein acidification; encapsulation; food quality; food feed fortification; functional foods; loading; micellar disintegration; microfiltration; milk proteins; milk milk products; mineral release; minerals; nanocarriers; nanoparticles; nanotechnology; native casein micelles; nutraceuticals; phosphate

Indexed keywords

BIOCHEMISTRY; CALCIUM; CALCIUM PHOSPHATE; CASEIN; ENCAPSULATION; FOOD PRODUCTS; FUNCTIONAL FOOD; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIGHT SCATTERING; LIGHT TRANSMISSION; MICELLES; MICROFILTRATION; MINERALS; NANOPARTICLES; NANOTECHNOLOGY; PHOSPHATES; PROTEINS; TRANSMISSION ELECTRON MICROSCOPY;

BETA CAROTENE; BIOAVAILABILITY; CASEIN MICELLES; FOOD QUALITY; MILK PROTEIN; MILK/MILK PRODUCTS; NANO-CARRIERS; NUTRACEUTICALS;

LOADING;

EID: 85017172291     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13387     Document Type: Article

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