Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Food Hydrocolloids

Volumn 89, Issue , 2019, Pages 80-89

  Fu, Dongwen ^a   Deng, Sumeng ^a   McClements, David Julian ^b   Zhou, Lei ^a   Zou, Liqiang ^a   Yi, Jiang ^c   Liu, Chengmei ^a   Liu, Wei ^a  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c SHENZHEN UNIVERSITY   (China)

Author keywords

Degradation; Pickering emulsions; Wheat gluten nanoparticle; Xanthan gum; carotene

Indexed keywords

BIOPOLYMERS; OSTWALD RIPENING; PIGMENTS; PRODUCT DESIGN; SODIUM CHLORIDE; XANTHAN GUM;

BIOACCESSIBILITY; BIOPOLYMER PARTICLES; CHEMICAL DEGRADATION; MEAN PARTICLE DIAMETER; PH VALUE; PICKERING EMULSIONS; SALT LEVELS; WHEAT GLUTEN; WHEAT GLUTEN NANOPARTICLE; Β-CAROTENE;

NANOPARTICLES;

EID: 85056196817     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.10.032     Document Type: Article

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