Characterisation of β-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type

Food Chemistry

Volumn 257, Issue , 2018, Pages 361-367

  Wan Mohamad, W A Fahmi ^a,b,c   McNaughton, Donald ^a   Augustin, Mary Ann ^c   Buckow, Roman ^c  

^a MONASH UNIVERSITY   (Australia)

^b UNIVERSITI SULTAN ZAINAL ABIDIN   (Malaysia)

^c CSIRO   (Australia)

Author keywords

Emulsion; Heat treatment; High pressure processing; Partitioning; Raman microscopy; Carotene

Indexed keywords

EMULSIFICATION; EMULSIONS; HEAT TREATMENT; PROTEINS;

CONFOCAL RAMAN MICROSCOPY; EMULSION FORMATION; HIGH PRESSURE PROCESSING; PARTITIONING; PROTEIN EMULSION; RAMAN MICROSCOPY; SOLID FAT CONTENT; WHEY PROTEIN ISOLATE;

SOLVENT EXTRACTION;

BETA CAROTENE; OIL; POLYSORBATE 40; WHEY PROTEIN; EMULSIFYING AGENT; POLYSORBATE; WATER;

AQUEOUS SOLUTION; ARTICLE; CONFOCAL MICROSCOPY; EMULSION; FAT CONTENT; PARTICLE SIZE; PHASE PARTITIONING; PRESSURE; PROCESSING; RAMAN SPECTROMETRY; SOLID; CHEMISTRY; METABOLISM; TEMPERATURE;

BETA CAROTENE; EMULSIFYING AGENTS; OILS; PARTICLE SIZE; POLYSORBATES; PRESSURE; TEMPERATURE; WATER; WHEY PROTEINS;

EID: 85043593175     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.03.027     Document Type: Article

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