Enhancing the physicochemical stability of β-carotene solid lipid nanoparticle (SLNP) using whey protein isolate

Food Research International

Volumn 105, Issue , 2018, Pages 962-969

  Mehrad, Bahar ^a   Ravanfar, Raheleh ^a   Licker, Jonathan ^b   Regenstein, Joe M ^a   Abbaspourrad, Alireza ^a  

^a Department of Obstetrics Gynecology   (United States)

^b Frito Lay   (United States)

Author keywords

Corn oil; Encapsulation; Palmitic acid; Solid lipid nanoparticles; Whey protein isolate; Carotene

Indexed keywords

CHEMICAL STABILITY; ENCAPSULATION; IONIC STRENGTH; NANOPARTICLES; OILS AND FATS; PROTEINS; SATURATED FATTY ACIDS; STABILITY; SYSTEM STABILITY; VEGETABLE OILS;

COLLOIDAL STABILITY; COLORING AGENTS; CORN OIL; INCREASING TEMPERATURES; OXIDATIVE STABILITY; PHYSICO-CHEMICAL STABILITY; SOLID LIPID NANOPARTICLE (SLN); WHEY PROTEIN ISOLATE;

PALMITIC ACID;

BETA CAROTENE; CORN OIL; NANOPARTICLE; PALMITIC ACID; SURFACTANT; WHEY PROTEIN;

CHEMISTRY; COLLOID; COLOR; CRYSTALLIZATION; FOOD HANDLING; NANOTECHNOLOGY; OSMOLARITY; OXIDATION REDUCTION REACTION; PH; PROCEDURES; SURFACE PROPERTY; TEMPERATURE; TIME FACTOR;

BETA CAROTENE; COLLOIDS; COLOR; CORN OIL; CRYSTALLIZATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; NANOPARTICLES; NANOTECHNOLOGY; OSMOLAR CONCENTRATION; OXIDATION-REDUCTION; PALMITIC ACID; SURFACE PROPERTIES; SURFACE-ACTIVE AGENTS; TEMPERATURE; TIME FACTORS; WHEY PROTEINS;

EID: 85037996468     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.036     Document Type: Article

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