Encapsulation and stabilization of β-carotene by amylose inclusion complexes

Food Research International

Volumn 105, Issue , 2018, Pages 446-452

  Kong, Lingyan ^a   Bhosale, Rajesh ^b   Ziegler, Gregory R ^c  

^a THE UNIVERSITY OF ALABAMA   (United States)

^b CIPLA LTD   (India)

^c PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Amylose; Encapsulation; Inclusion complex; Starch; Surfactant; Carotene

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENCAPSULATION; PALMITIC ACID; STARCH; SURFACE ACTIVE AGENTS; X RAY DIFFRACTION;

AMPHIPHILIC MATERIALS; AMYLOSE; AMYLOSE INCLUSION COMPLEXES; INCLUSION COMPLEX; INCLUSION COMPLEXATION; PHYSICAL MIXTURES; PLATFORM TECHNOLOGY; SURFACTANT SYSTEM;

CYCLODEXTRINS;

6-O-PALMITOYLASCORBIC ACID; AMYLOSE; ASCORBIC ACID; BETA CAROTENE; STARCH; SURFACTANT;

CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FOOD STORAGE; PROCEDURES; TIME FACTOR; X RAY DIFFRACTION;

AMYLOSE; ASCORBIC ACID; BETA CAROTENE; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FOOD HANDLING; FOOD STORAGE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; STARCH; SURFACE-ACTIVE AGENTS; TIME FACTORS; X-RAY DIFFRACTION;

EID: 85034806406     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.11.058     Document Type: Article

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