Stability of lutein encapsulated whey protein nano-emulsion during storage

PLoS ONE

Volumn 13, Issue 2, 2018, Pages

  Zhao, Changhui ^a   Shen, Xue ^a   Guo, Mingruo ^b,c  

^a JILIN UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF VERMONT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

WHEY PROTEIN; XANTHOPHYLL;

ARTICLE; CONTROLLED STUDY; HYDROPHOBICITY; ISOELECTRIC POINT; NANOEMULSION; NANOENCAPSULATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRESERVATION AND STORAGE; PROTEIN ISOLATION; ZETA POTENTIAL; CHEMISTRY; EMULSION; NANOTECHNOLOGY; POLYMERIZATION;

EMULSIONS; LUTEIN; NANOTECHNOLOGY; PARTICLE SIZE; POLYMERIZATION; WHEY PROTEINS;

EID: 85041673814     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0192511     Document Type: Article

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