Emulsion design for the delivery of β-carotene in complex food systems

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 5, 2018, Pages 770-784

  Mao, Like ^a   Wang, Di ^a   Liu, Fuguo ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

bioaccessibility; delivery system; emulsion; stability; carotene

Indexed keywords

ANTIOXIDANTS; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; FOOD PRODUCTS; OILS AND FATS; PROTEINS; STABILITY;

BIOACCESSIBILITY; BIOACTIVE INGREDIENTS; COMPLEX FOOD SYSTEM; DELIVERY SYSTEMS; LIPID PARTICLES; LONG CHAIN FATTY ACID; OIL-IN-WATER EMULSIONS; PICKERING EMULSIONS;

SYSTEM STABILITY;

ANTIOXIDANT; BETA CAROTENE; PROVITAMIN;

BIOAVAILABILITY; DRUG DELIVERY SYSTEM; EMULSION; FOOD; HUMAN; PARTICLE SIZE;

ANTIOXIDANTS; BETA CAROTENE; BIOLOGICAL AVAILABILITY; DRUG DELIVERY SYSTEMS; EMULSIONS; FOODS, SPECIALIZED; HUMANS; PARTICLE SIZE; PROVITAMINS;

EID: 85021671246     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1223599     Document Type: Review

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