Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

Food Hydrocolloids

Volumn 88, Issue , 2019, Pages 210-217

  Liu, Wei ^a   Gao, Hongxia ^a   McClements, David Julian ^b   Zhou, Lei ^a   Wu, Jing ^c   Zou, Liqiang ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Jiangxi Green Fairyland Biological Technology Co Ltd   (China)

Author keywords

Bioaccessibility; Glucono lactone (GDL); High internal phase emulsion (HIPE); Rheology; Stability; Whey protein isolate (WPI)

Indexed keywords

ELASTICITY; EMULSIFICATION; ESTERS; GELATION; MICROSTRUCTURE; PARTICLE SIZE; PROTEINS;

BIOACCESSIBILITY; EMULSION GEL; GLUCONO-Δ-LACTONE (GDL); HIGH INTERNAL PHASE EMULSION; HIGH INTERNAL PHASE EMULSIONS; MEAN PARTICLE DIAMETER; PARTICLE MICROSTRUCTURE; WATER-HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

STABILITY;

EID: 85056179400     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.10.012     Document Type: Article

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