Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels

Food Research International

Volumn 105, Issue , 2018, Pages 440-445

  Park, Shinjae ^a   Mun, Saehun ^a   Kim, Yong Ro ^a  

^a Seoul National University   (South Korea)

Author keywords

Bioaccessibility; Filled hydrogel; Lipid digestion; Xanthan gum; Carotene

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; HYDROGELS; PRODUCT DESIGN; STARCH;

BETA CAROTENE; BIOACCESSIBILITY; GUM CONCENTRATION; LIPID DIGESTIONS; LIPID DROPLETS; LOW CONCENTRATIONS; NUTRACEUTICALS; RHEOLOGICAL PROPERTY;

XANTHAN GUM;

BACTERIAL POLYSACCHARIDE; BETA CAROTENE; FAT DROPLET; STARCH; XANTHAN;

CHEMISTRY; DIGESTION; ELASTICITY; EMULSION; FLOW KINETICS; FOOD HANDLING; HYDROGEL; INTESTINAL SECRETIONS; ISOLATION AND PURIFICATION; KINETICS; LIPID METABOLISM; ORYZA; PH; PROCEDURES; STOMACH JUICE; VISCOSITY;

BETA CAROTENE; DIGESTION; ELASTICITY; EMULSIONS; FOOD HANDLING; GASTRIC JUICE; HYDROGELS; HYDROGEN-ION CONCENTRATION; INTESTINAL SECRETIONS; KINETICS; LIPID DROPLETS; LIPID METABOLISM; ORYZA; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; STARCH; VISCOSITY;

EID: 85034812851     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.11.039     Document Type: Article

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